Bitter Sicilian orange Calabrian Bergamot Pink Grapefruit
Cardamom Piedmont Mint
ABV: 40 %
Juniper berries, sourced from various regions to enhance the various characteristics which the microclimates give to the berries.
The juniper berries are infused in an alcoholic solution for the correct length of time for optimal extraction of their aromatic qualities.
Using an alembic still, concentrating the most aromatic and balsamic components of the distillate.
THE FRESHNESS OF THE MEDITERRANEAN.
Rhubarb, Gentian, Wormwood, Quina, Angostura
Mint, Lemon Grass
SPICE NOTES Cinnamon, Allspice, Turmeric, Piper Cubeb, Myrrh
VEGETABLE NOTES Fenugreek
ABV: 32 %
100 HERBS FROM 5 CONTINENTS
We have selected 100 of the most exotic and finest aromatic herbs, spices and roots from across the 5 continents.
ITALIAN LIQUEUR-MAKING EXPERTISE
Once gathered and dried,the botanicals are macerated – sometimes separately, sometimes grouped by sensory family – and allowed to infuse for just the right amount of time to extract the noblest of aromatic components. The infusions are then carefully blended and allowed to rest and patiently mature to reach the pinnacle of perfection.
A PERFECT SERVING OF IMPECCABLE CHARACTER
To enjoy the unique aromatic complexity to the full, we recommend serving on its own and cold. Also ideal for mixing thanks to its aromatic concentration and breadth. Lends a distinctive signature to both established classics and creative cocktails.
Roman Wormwood Pontic Wormwood Gentle Wormwood Muscat Achillea
Cloves Oregano Nutmeg Vanilla Cinnamon
Candied Orange Date
ABV: 18 %
Cultivated in lowlands and, to some extent, in mountains, it imparts a slightly bitter balsamic note.
In addition to the bitter note, it adds a light aniseed aroma.
Grown on the plains of Piedmont, it gives a strong and persistent bitter taste.
harvest in the best balsamic period.
This being when the herbs reach their aromatic peak, enclosed in the trichomes of the leaves.
To protect from humidity and guarantee the highest aromatic quality.
To ensure quality, purity and protect against humidity.
Grinding the herbs to a precise grain, allows the alcohol andwater to get into the plant fibres ensuring the optimal extractionof amaromas.
Cold infusion for around one month, so that the 30 herbs achieve the correct aromatic extraction according to the century-old recipe using typical Po Valley herbs.
1. One more alcoholic to extract the most noble components.2. One with a greater quantity of water to extract the bitter taste of the herbs.
Two weeks’ rest to decant and separate the less noble ingredients and then formulate a fine and balanced blend.