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Alcohol, water, sugar, extracts from 28 aromas derived from natural herbs, spices, roots, and seeds (of which 10 are secret), carrot and beetroot extract give the Aperitif its color.
Aloe, angelica, wormwood, safflower, cinchona, bitter orange, sweet orange, lemon, mandarin, hawthorn, cloves, cardamom, licorice, juniper, mint, rhubarb, sage, nettle, ginger.
Fine crushing of the botanicals with a hammer mill. Cold extraction following the traditional Piedmontese method to keep intact the characteristics of the botanicals. A hydroalcoholic solution irrigates the powders of the botanicals for about 35 days to extract all of the aromatic substances. The extract is mixed with alcohol, sugar, and it is then refrigerated and filtered to remove all solid residues. Finally it is aged in steel tanks for about 40 days.