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Blanco

Piamonte

White · Extra dry

Mancino Vermouth Secco

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 Secco is the extra dry reference in Giancarlo Mancino's di Torino range, designed for the perfect Martini according to the house — «trust me!!!!», warns the official website. Made by fortifying Trebbiano di Romagna and infusing nineteen aromatic botanicals, at 18% vol. and 75 cl; clear, super dry profile with Mediterranean herbs, sage, marjoram, oregano, lemongrass, dog rose, iris, nutmeg and citrus finish. For Vermutpedia, it represents Piedmontese dry cocktail vermouth: slightly bitter, fresh and extra dry, with the highest ABV of the classic Mancino triad (Secco 18%, Rosso Amaranto 16%, Bianco Ambrato 16%). Vermouth di Torino denomination; antithesis of floral Bianco Ambrato and spiced Rosso. A bar tool for Martini, Bronx and dry Americano where dryness with documented Mediterranean botanicals is required.

Nose and palate

The official sheet describes clear colour, intense aroma of Mediterranean herbs — sage, marjoram, oregano — with delicate nuances of lemongrass, dog rose, iris, nutmeg and citrus finish. On the palate it is slightly bitter, fresh and extra dry, with herbal persistence and verticality that prioritises clarity over roundness. Nineteen botanicals add complexity without residual sweetness: lemongrass and citrus on the nose, artemisia bitterness in the aftertaste, contained spice. Light texture over Trebbiano di Romagna, silky mid-palate, clean persistent finish. Compared with industrial dry vermouths, Mancino Secco offers greater Mediterranean botanical personality; against Bianco Ambrato — thirty-seven botanicals, amber-semisweet profile — it bets on dry minimalism and 18% vol.

How to serve it

Mancino recommends the Martini Cocktail — 80 ml gin, 30 ml Mancino Secco, stirred with quality ice, strained into a cold coupe, three olives on a pick or lemon twist — and the Bronx — 60 ml gin, 15 ml Secco, 15 ml Rosso Amaranto, 20 ml fresh orange juice, shaken and strained into coupe or on the rocks. The house insists Secco is «perfect for your Gin Martini». Serve very cold, without excess dilution; temperature between 4 and 6 °C in a cocktail glass. Also in dry Americano, Tuxedo and recipes requiring extra dry vermouth with Mediterranean botanicals. Not a generous aperitif or soda terrace vermouth: it is a precision ingredient. For Vermutpedia, Secco is the Mancino option for Martini with nineteen botanicals and 18% vol. documented at mancinovermouth.com/en/products/secco.

Production context

Giancarlo Mancino makes Secco in Piedmont with Trebbiano di Romagna, nineteen aromatic botanicals — sage, marjoram, oregano, lemongrass, dog rose, iris, nutmeg — and 18% vol.; 75 cl bottle. Dry reference of the di Torino range alongside Rosso Amaranto and Bianco Ambrato; no barrel ageing. Protected Vermouth di Torino denomination. Extended range: Kopi, Sakura, Chinato, Vecchio. For Vermutpedia, Secco synthesises the house's Piedmontese extra dry vermouth: Trebbiano, nineteen botanicals, 18% vol. and documented Martini at mancinovermouth.com/en/products/secco.

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