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Piamonte

Other · Medium-sweet

Mancino Kopi

Mancino Vermouth

Piamonte , Italia

Re-evaluation pending

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Overall impression

Vermutpedia is re-evaluating the Italian catalogue; the Vermutpedia Score for this entry remains pending until the new tasting round is complete. Mancino Kopi is Giancarlo Mancino's coffee innovation outside the classic Vermouth di Torino disciplinare: a blend of Italian white wines mixed with Indonesian coffee extract on the house vermouth base. According to mancinovermouth.com, it combines a delicate, creamy palate typical of barista-style coffee with the luxurious variant of the famous Mancino Vermouth; it evokes Italian childhood memories of tiramisù and adventurous coffee experiences in Asia. Fourteen hand-selected Robusta beans from Java, dark-roasted in Naples by Barbera Caffè, contribute 0.5% coffee per bottle. At 17% vol. and 50 cl format, Kopi sits in the author's range alongside Sakura. For Vermutpedia, it represents the reference coffee-infused vermouth: tiramisù profile, medium sweetness, Robusta bitterness and light coffee-amber colour — a category of its own within the Mancino universe.

Nose and palate

The official sheet describes light brew coffee colour, tiramisù on the nose and a creamy palate with medium sweetness and coffee bitter notes that enhance the vermouth base. On the palate appear all the characteristics of Mancino Vermouth with the additional layer of Robusta extract: silky texture, integrated cold-coffee bitterness, persistent finish in liquorice and cacao from the Italian memory. The fourteen beans per bottle — dark Neapolitan roast — add intensity without dominating the underlying botanicals of fortified Trebbiano. Compared with Rosso Amaranto or Bianco Ambrato, Kopi is more gourmand and contemporary; against similar infusion vermouths from other producers, it stands out for documented Java coffee provenance and Barbera Caffè roasting. A profile for curious palates seeking vermouth as sensory experience, not only classic aperitif.

How to serve it

Mancino recommends the Kopi Highball — 60 ml Mancino Kopi, top with quality tonic, build over chunk ice, mint sprig garnish — and the Café Martinez — 60 ml Kopi, 30 ml Old Tom Gin, 10 ml brown crème de cacao, two dashes coffee bitters, stirred in mixing glass, strained into coupe with orange twist. Also neat over ice, where the tiramisù and cold-coffee profile express without excessive dilution. Serve cold; Kopi is not terrace vermouth with abundant soda: it shines in contained highballs and author's cocktails. Conceptually pairs with Italian desserts, dark chocolate and coffee-note aperitifs. For Vermutpedia, Kopi is the option for anyone seeking vermouth-coffee with official recipes, Java Robusta and 17% vol. documented at mancinovermouth.com/en/products/kopi.

Production context

Giancarlo Mancino makes Kopi in Piedmont with Italian white wines, Mancino vermouth base, extract of fourteen Robusta beans from Java (0.5% coffee per bottle), dark roast by Barbera Caffè in Naples, and 17% vol.; 50 cl bottle. Innovation outside the classic Vermouth di Torino disciplinare; author's range alongside Sakura (~4,000 bottles/year). No barrel ageing. For Vermutpedia, Kopi synthesises the house's coffee-infused vermouth: Java Robusta, tiramisù, Barbera Caffè and documented cocktail work at mancinovermouth.com/en/products/kopi.

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