Macchia Rosso al Mirto is a distinctive Italian red vermouth that honors the historical connection between Piedmont and Sardinia through a bold fusion of tradition and regional terroir. Created by bartender Emilio Rocchino in 2014, this vermouth blends carefully selected Moscato from Sardinia with Cortese from Piedmont, infused with eighteen individually prepared botanicals including wormwood, gentian root, helichrysum, rhubarb-root, licorice, pompia, cinchona, mint, vanilla, mace, cardamom, lemon-peel, and bitter orange. The signature ingredient is the myrtle berry—Sardinia's most famous botanical, the same prized berry used in the region's celebrated Mirto liqueur—which provides both the wine's distinctive color and its characteristic flavor profile. Each botanical infuses for up to 120 days before blending, and finished alcohol is 18% with cane sugar used for sweetness at just 150 grams per liter, lower than most white and red vermouth on the market.

The nose opens with a stunning garnet color with amber and violet highlights, offering the classic vinous character supported by notes of Mediterranean scrub and wild berries, fresh myrtle, vanilla and citrus, wrapped in a delicate caramel cloak. On the palate, the vermouth reveals its full elegance with bright and herbal characteristics with a persistent bitter finish and amaro-like notes, balanced between myrtle's natural sweetness and the refined bitterness of gentian and cinchona. The finish is long and satisfying, rich with subtle spiced and bitter undertones that linger beautifully.

Perfect as a contemplative aperitif served chilled and neat, or on the rocks with a lemon twist, Macchia Rosso al Mirto also excels as a sophisticated cocktail ingredient—its distinctive myrtle character makes it a game-changer in Manhattans and other spirit-forward drinks. This is vermouth that honors both Mediterranean tradition and contemporary bartending craft, a choice for those seeking something truly distinctive beyond the familiar Italian vermouth canon.