Calabro - Peperoncino (Chili)Expressive liqueur produced by maceration of different varieties of chili grown in Calabria, such as Diavolicchio di Diamante, San Salvatore and Jalapeno, both fresh and dried, each to give specific organoleptic characteristics. Delicately spicy, can be served both as a digestive and as an aperitif, even at room temperature. Producer: Calabro Alc. %: 30

CatarattoRegion: SicilyAlc

Producer: Bepi TosoliniGrapes: Cabernet Franc

Müller ThurgauRegion: TrentinoAlc

immediately floral on the nose

it is extremely drinkable

the first documentation of which dates to 1309

The nose is intense and definitively recalling the fruit

Alpine rhubarb

Plants and herbs used to make this liqueur are handpicked at over 2000 meters above sea level

Produced by cold infusion in Grappa of the top end of mountain pine branches that are rich in gems

Harmonious on the palate

Producer: Bepi TosoliniGrapes: FriulanoRegion: FriuliAlc