COMPOSITION
This harmonious and invigorating amaro brings together the active properties of various herbs, flowers, fruits, and roots typical of the Abruzzese herbal tradition. The main botanicals used are hyssop, anise, gentian, winter savory, and mint.
PRODUCTION PROCESS
The infusions, partly obtained through the maceration of the botanicals in very fine alcohol and partly through distillation, are expertly blended to create a concentrate of absolute authenticity and naturalness. The entirely traditional production methods do not involve modern techniques, in order to preserve the original characteristics of the essences used.
TASTING NOTES
On the nose, it is aromatic and assertive, yet never harsh. On the palate, it is smooth yet complex, with a surprising balsamic note. The finish is bitter and very clean.
PAIRINGS
It should be served neat, preferably chilled. It also lends itself perfectly to mixing, as a base for reinterpreting classic cocktails or creating new ones, according to the mixologist’s sensibility.
ALCOHOL CONTENT
24% alc./vol.
This harmonious and invigorating amaro brings together the active properties of various herbs, flowers, fruits, and roots typical of the Abruzzese herbal tradition. The main botanicals used are hyssop, anise, gentian, winter savory, and mint.
PRODUCTION PROCESS
The infusions, partly obtained through the maceration of the botanicals in very fine alcohol and partly through distillation, are expertly blended to create a concentrate of absolute authenticity and naturalness. The entirely traditional production methods do not involve modern techniques, in order to preserve the original characteristics of the essences used.
TASTING NOTES
On the nose, it is aromatic and assertive, yet never harsh. On the palate, it is smooth yet complex, with a surprising balsamic note. The finish is bitter and very clean.
PAIRINGS
It should be served neat, preferably chilled. It also lends itself perfectly to mixing, as a base for reinterpreting classic cocktails or creating new ones, according to the mixologist’s sensibility.
ALCOHOL CONTENT
24% alc./vol.
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