Notes of Mugo Pine, wild blueberry and smoke
Lush texture; rich wine base
Serve neat after dinner or on ice for any occasion
Mix in cocktails with bourbon, rye or brandy
Venerable producer of aperitivi and amari in Alto Adige
Pasubio is a true taste of the Dolomite Mountains in the Trentino region. On a base of rich aged wine you’ll find notes of blueberries, pine and smoke, together with bitter alpine herbs. It is rare among amari to feature mountain berries. The recipe from Giuseppe Cappelletti dates back to the early 20th century and is among the Erboristeria’s first amari. Traditionally enjoyed neat, typically at cellar temperature or chilled. Also pairs well in mixed drinks with bourbon, rye, or brandy.
Native to the high mountains of southwestern to Central Europe, the Mugo Pine (pinus mugo) grows on rocky upland slopes constantly exposed to the elements. In springtime, its buds and young cones are harvested from the wild and left to dry in the sun over the summer and into the fall. Like many alpine plants, the Mugo Pine evolved from an ancient herbal remedy to a traditional flavoring of amari as well as eau-de-vie and liqueur. It gives Amaro Pasubio a flavor profile evocative of the region.
ABOUT ANTICA ERBORISTERIA CAPPELLETTI
The producer, which goes by the full name Antica Erboristeria Cappelletti, was first established in 1909. For most of their first century they were located in the historic Piazza Fiera in the center of Trento. Today they are located 20 km south of Trento in Aldeno, surrounded by vineyards and apple orchards. As the name would suggest, the firm was and is still today focused on products from traditional herbs, roots and flowers. They achieved fame in the region for their productions of amari and aperitivi, including the classic red bitter Aperitivo Cappelletti. All production is done in house by the fourth generation of the family, Luigi and Maddalena Cappelletti.
ABOUT VINO AMARO
Outside of the “big three” of wormwood, gentian, and quinine, herbalists worldwide have used many flavors as the backbones of aromatized wines. Many of these wines no longer exist, and many of those flavorings have moved into spirit-based amari and liqueurs. A few examples of “vino amaro,” or wine-based amaro, still exist, and use herbal flavors that are harmonious and familiar to traditional drinkers worldwide. Because of their wine base, these products have vinous texture and a depth of flavor that add a welcome breadth when used in mixed drinks.
