40 hand selected botanicals from around the world: from Italy, England, Vietnam and India are delivered to our facility in Piedmont and ready to be crushed and extracted.
Every single botanical is crushed in our old mill dated 1930.
After being crushed the ingredients are extracted in a hydroalcoholic solution.
The extraction process takes up to 30 days for each botanical.
One of the most important steps is the blending.
The botanical extracts are blended together with our Trebbiano di Romagna IGP Wine, caster sugar and a neutral alcohol from sugar beet at 30% ABV, into a mixing and melting machine.
After blending another key process begins: the cooling process.
Bringing the liquid to a very low temperature to prevent the vermouth over heating in the next process.
Filtration. Our liquid gets filtered for around 1 week through linen fibres in the filtration machine.
After filtration that leaves the product perfectly clear, the Vermouth will rest in inox tanks for 6 more months before being bottled.
Final step: bottling. At this point we are ready to ship our Mancino Vermouth around the globe.
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