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Rojo

Piamonte

Red · Medium-sweet

Mancino Vermouth Rosso Amaranto

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 Vermouth Rosso Amaranto is Giancarlo Mancino's emblematic red reference and the base of Vecchio aged twelve months in new Italian oak. According to mancinovermouth.com, it is made by fortifying delicate Trebbiano di Romagna and infusing thirty-eight aromatic herbs, with dark red colour and caramel tones. Full-bodied Vermouth di Torino at 16% vol. and 75 cl; semisweet profile with sweet-bitter finish that the house considers perfect for Negroni and Manhattan of excellence. For Vermutpedia, it represents the author's Torinese rosso in its unaged expression: thirty-eight botanicals — vanilla, rhubarb, juniper, toasted wood, myrrh, clove, cinnamon, orange peel — on a Romagnan base. The red reference that defines the house identity before Vecchio's barrel passage.

Nose and palate

The official sheet describes dark red with caramel tones, full body and scents of vanilla, rhubarb, Italian juniper, toasted wood, myrrh, clove, cinnamon, orange peel and sweet-bitter finish. On the palate botanical density unfolds in layers: integrated sweetness from fortified Trebbiano, bitterness of quinine and liquorice, warm spice of cinnamon and clove, toasted wood anticipating Vecchio without its ageing. Broad texture, enveloping mid-palate, spiced persistence. Compared with Vecchio — twelve months in oak, hazelnut brown, cherry and chocolate — Rosso Amaranto is more direct and vibrant; against Bianco Ambrato, it prioritises spiced depth and body. A rosso for Negroni and Manhattan where documented Vermouth di Torino with thirty-eight botanicals is sought, not generic red vermouth.

How to serve it

Mancino recommends Rosso Amaranto in Milano-Torino — 50 ml Rosso Amaranto, 40 ml Campari, two drops Fee Brothers Rhubarb Bitters, shaken and strained into a tall glass with ice, orange peel — and Manhattan — 70 ml rye whiskey, 40 ml Rosso Amaranto, two drops Angostura, stirred and strained into coupe, two brandied cherries. Also neat over ice for a slow Piedmontese aperitif. Serve cold; the full-bodied rosso supports mixed drinks without diluting. Works in classic Negroni, Boulevardier and Americano where vanilla, toasted wood and cinnamon add depth. Pairs with cured cheeses, charcuterie and dark chocolate. For Vermutpedia, Rosso Amaranto is the Mancino option for classic cocktail work with official recipes verifiable at mancinovermouth.com/prodotti/rosso-amaranto.

Production context

Giancarlo Mancino makes Rosso Amaranto in Piedmont with Trebbiano di Romagna, thirty-eight aromatic herbs and 16% vol.; 75 cl bottle. Base of Vecchio, which rests twelve months in a single new Italian oak cask. Vermouth di Torino denomination; no ageing for this reference. Full range: Secco (19 botanicals, 18% vol.), Rosso Amaranto, Bianco Ambrato (37 botanicals), Kopi, Sakura, Chinato, Vecchio. For Vermutpedia, Rosso Amaranto synthesises the house's Piedmontese red vermouth: Trebbiano, thirty-eight botanicals, full body and documented cocktail work at mancinovermouth.com/prodotti/rosso-amaranto.

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