Macchia Vermouth Mediterraneo ‘Dry Marino Bianco’, Sardinia, Italy NV

Macchia Vermouth is the creation of Sardinian bartender and distiller Emilio Rocchino, whose inspiration comes from the island’s wild aromatic landscape and its historic ties to the origins of Italian vermouth. While vermouth was codified in Torino in 1786, Piedmont at the time was part of the Kingdom of Sardinia—meaning Sardinian wines were foundational to the earliest recipes. Dry Marino pays homage to that history with a blend of Sardinian and Piedmontese wines and botanicals gathered entirely by hand from Sardinia’s coastline.

PRODUCER: Macchia – Emilio Rocchino

STYLE: Dry Aromatized Wine (Vermouth)

BASE WINE: 30% Vernaccia di Oristano (Sardinia) & 70% Cortese (Piedmont)
The Vernaccia component is aged 5 years in a solera under flor, contributing oxidative, nutty, and saline complexity reminiscent of sherry.

BOTANICALS: Sea bean (glasswort), pompia, orange peel, chamomile, licorice, and wormwood — all hand-picked in Sardinia.

TERROIR: Coastal Sardinia, where marine winds, limestone soils, and wild macchia vegetation shape the botanicals’ intensely Mediterranean character.

VINIFICATION: Each botanical is infused separately, then blended back into the wine base. The finished vermouth rests 3–5 months in stainless steel before bottling, followed by one month of bottle rest before release. Production is very limited due to the small quantities of Vernaccia di Oristano available each year.

ABV: 19%

TASTING NOTES: Bright, savory, and quietly oxidative. Notes of lemon peel, pompia citrus, green apple, chamomile, and sea spray meet layers of licorice root, saline herbs, and toasted nuts from the Vernaccia. The palate is dry and textured, with half the sugar allowed in the Extra Dry category — finishing with a clean, citrus-herbal lift and a hint of briny coastal freshness.

SERVING / COCKTAIL USE: Exceptional in a 50/50 Martini, Bamboo, or Perfect Manhattan. Also delicious over ice with olives.