SAKURA BOTTLE
Tailored pink, natural Japanese cherry blossom & Italian Violet, feminine nose, wormwood bitter finish.

MANCINO VERMOUTH

English
The limited edition of Mancino Vermouth with cherry blossoms from Kyoto and Italian Viola flowers, reveals Giancarlo's culinary infatuation with Japan and Italy. A perfect blend of 20 botanicals based on Italian white wines with a distinct bitter taste on the palate given by the wormwood and a sweetness given by the flowers.
This magical harmony with Japan is celebrated with the production of only 4000 bottles per year. 18% Vol.
Italian
L’edizione limitata di Mancino Vermouth con boccioli di ciliegio di Kyoto e petali di viola Toscana rivela l'infatuazione culinaria di Giancarlo per il Giappone e l' Italia. Una perfetta miscela di 20 botaniche su una base di vini bianchi italiani con un distinto sapore amaro al palato dato dall’assenzio. Questa magica armonia con il Giappone viene celebrata con la produzione di sole 4000 bottiglie l’anno. 18% Vol.

RECIPE

1.

Diamante: 50ml Mancino Vermouth Sakura, 100ml Rose’ Champagne

Method: Pour cold Vermouth into large champagne coupe or large flute , gently build with cold Champagne , stir once.

Garnish: Edible micro Violet

“A cool and refreshing, easy Champagne Cocktail”

2.

Mrs.Gibson: 50ml Mancino Vermouth Sakura, 50ml London dry Gin

Method: Stir with high quality ice and strain on a single rock of ice in a rock glass

Garnish: pickled red pearl onions

“Go heavy on the vermouth for this tasty variation on the classic Gibson”

3.

Sakura Spritz: 50ml Mancino Vermouth Sakura, 20ml Rinomato Americano Bianco, 100ml Soda water

Method: Pour cold Vermouth and the Americano into chilled wine glass, add ice, gently build with very cold soda, stir once

Garnish: zest of pink grapefruit

“Blossom scented Vermouth Spritzer with less sugar and natural taste”

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