This digestivo ismade by an Erboristeria (master of botanicals). Inasix-month process, the plants from the surrounding high alps (Alto Adige) are macerated with a dryMarsala wineand a unique tree sap ofSicily.The resulting amaro is bold, bitter and exceptionally complex, with layers upon layers of flavor.

Famously comforting after a large meal.While not traditionally mixed, it is nicely followed by a small glass ofsparkling wine. Unrivalled in its palate effect, it makes for a perfect finish to a meal. Adrop, dash or drizzle adds remarkable complexity to drinks with sweeter profiles.