Made from Cortese grapes grown in Piedmont, Italy, this dry take on Alpine-style vino amaro presents notes of rhubarb, chamomile, rose petal, cardamom, wormwood and gentian. Rather than sugar, aloe is used to increase viscosity. Think Montenegro but less sweet (and lower ABV)! Enjoy it chilled straight or on the rocks.
Employing only natural ingredients, botanicals are soaked in water and alcohol of various levels depending on the given plant. Maceration lasts between 20 and 30 days. These tinctures are then used to aromatize the still base wine. This blend is left at cold temperatures for 15 days, after which it is bottled as Amaro.