Emilio Rocchino came to Sardinia in 2006 looking for work and began bartending in the famous town of Porto Rotondo. He went on from there to bartend in Milan before returning to Sardinia and working with a spirits producer on the island making various traditional Sardinian spirits and developing a line of spirits for them. It was here that his creativity flourished and he began to develop his own recipes. His first idea was to make a Torino-style red vermouth using Sardinian ingredients including the famous Sardinian red-berried Mirto plant, in part to honor the historical connection between Piedmont and Sardinia.

He has vermouth made to his recipe, partly in Sardinia and partly by a well-known vermouth producer near Asti, in Piedmont. Where possible he uses Sardinian ingredients, many of which are foraged (rather than cultivated), while the base wines come from both regions. Under the Macchia line that he started in 2014 with red vermouth, he has since developed recipes for a white vermouth as well as a Sardinian gin and bitter. White wine, pure brown sugar, a refined selection of herbs, spices and the particularity of myrtle berries, make this Vermouth unique in its kind.