Infused with 37 botanicals and natural spirit on Trebbiano di Romagna wine base. Slightly amber hue. Floral Alpine nose of Angelica, Chamomile, Elderflower, Genziana and Mint. Sweet Orange, Ginger, pink Grapefruit peal, finishing on Cardamom and liquorice with a very rich quinine presence. 16% Vol. Ideal on the rocks with a wedge of orange or few splashes in the Gin & Vodka Tonics.
Dark Red, Vanilla, Rhubarb, Italian Juniper, Orange, Toasted Wood. Perfect for Negroni and Manhattan. Infused with 38 botanicals, 10 of which are used for Amaro, and natural spirit on Trebbiano di Romagna wine base. Dark Imperial Amaranth red with a glint of caramel. A grand anatomy. Vanilla, Rhubarb, Juniper, toasted wood, Myrrh, Chiretta, Christmas spices (Cloves, Cinnamon bark, dried Orange). Remarkably balanced with a bittersweet medicinal root finish. 16% Vol.
Clear, Super Dry, Lemon Grass, Marjoram. For the Best Gin Martini. Infused with 19 botanicals and natural spirit on Trebbiano di Romagna wine base. Clear, pale yellow with a hint of green. Full nose of Mediterranean herbs, Sage, Marjoram and Oregano, with delicate aromas of Lemon Grass, Dog Rose and Iris. Crisp white wine, Pimento and Nutmeg palate with a subtle bitter citrus finish. Breezy, clear and super dry. 18% Vol. Perfect for dry Gin Martini.
A revival of the Vermouth Chinato, the three Mancinos combined with rich red Barbera D'Asti DOCG wine and Quinine bark Calissaja. Giancarlo’s hybrid of the three Mancino Vermouths, Secco, Bianco and Rosso centered on Erede di Chiappone Armando Barbera d’Asti D.O.C.G, with added pure quinine bark Calissaja, has roused a new tier of Vermouth. With the instinctive grand recognition of Mancino, it lingers on a rich, deep, red, bitter wine pallet, tailoring the Chinato a notable digestive/aperitif. Serve chilled or warmed.