Castello Banfi Rosso di Montalcino is a wine of noble origins and impressive original thinking. Made from 100% select Brunello clones, Rosso di Montalcino is considered Brunello`s younger sibling. Rosso di Montalcino is aged less than its elder counterpa | Castello Banfi Rosso di Montalcino is an outstanding companion to veal, red meats and cheeses.

Ramazzotti Amaro is the original and traditional italian digestif made by 33 herbs and spicies, the oldest Amaro in the market and the italian Amaro most sold in the world. | Amaro Ramazzotti is perfect to drink neat or On the rocks with a zest of orange. |

Ultimate Beverage Challenge 92 points – This bitter pours a brilliant scarlet and packs and aroma filled with citrus, gentian, and wildflower. The pal

Americano Cocchi is a true intermediary between wine and spirits as it is a wine with a small addition of alcohol bittered by an infusion of valuable spices and herbs.”It is called Americano (American) not only due to such new features but also because

The term Sfumato derives from the italian word for smoke “fumo” .It is traditionally associated with a style of Renaissance painting characterized by subtle transitions between areas of dark and light.This speaks directly to the profil of this amaro wic

Located in southern Montalcino in the area of Sant Angelo in Colle. The vines enjoy a favorable southern exposure granting the vineyards with the blessing of the sun rays the whole day long. Average height is about 1000 ft above sea level. | Serve slightly cooler than room temperature. Well-matched with veal, pork and poultry dishes, as well as duck and goose.

On the occasion of the 120th anniversary of the House of Cocchi, we have resumed production of Giulio Cocchis original recipe Vermouth di Torino, previously produced in 1891.This Storico Vermouth di Torino adheres to a long if seldom fo

Meletti 1870 is a traditional Italian aperitivo. Three separate distillates: sweet orange, bitter orange, and a spice and herb infusion, are blended with pure spirits to create a mildly bitter, yet refreshing aperitivo. The impressively complex flavor pro

Milk and Dutch cocoa are combined with sugar and alcohol to create a decadent and intensely rich chocolatey spirit.Whether warmed, for a hot chocolate a la Meletti, or chilled, Cioccolato easily replaces dessert.Enjoy on its own, poured over ice cream, or | Meletti Cioccolato can be enjoyed warm, with a cinnamon stick or on-the-rocks on a warm day. Mixed with vodka, it makes a great Chocolate Martini. For a great dessert pour Meletti Cioccolato over vanilla ice cream and pound cake.

In the small village of Abruzzi, home of the Pallini family, shepherds would pick wild raspberries on their way home. These berries were made into a special liqueur the recipe for which has been handed down from generation to generation. The Pallinis enhanced this basic recipe to create Raspicello.Blueberry and black currant, grown in the rugged, mountainous Abruzzi region of Italy, were selected to soften the flavor of the wild raspberries. The perfect blend of these berries is the secret to the bouquet and complex taste of Raspicello.Enjoy this with vodka and lemonade shaken and served over ice for a delicious Lucious Lemonade

Pallini Peachcello is an Italian fruit liqueur made from Italy’s finest white peaches. This delicious and mixable product is made form luscious white peaches from Italy’s flourishing orchards picked at their peak of flavor. The flavor of fresh white peaches create an exquisite liqueur with a heady bouquet.Enjoy Pallini Peachello on the rocks with Sprite for a refreshing Peach Press.

Maraschino Luxardo is a classic. The typical straw coated bottle is by now a true icon on the mass consumption scenario. It is one of the very few liqueurs in the world produced by distillation. It is obtained from the marasca, a sour cherry variety exclu

OLERNO Blood Orange Liqueur is made exclusively on the island of Sicily and brought to you by Master Distiller Lesley Gracie, also the creator of Hendrick’s Gin. SOLERNO is versatile as a base spirit as well as a modifying sweetener and shines equally in

Ettore Zucca created this Rabarbaro (rhubarb) amaro in 1845 and soon his Rabarbaro Zucca became a symbol of sophisticated Milan, much admired for its deep, rich, and smokey flavors. Appreciated by Vittorio Emanule and members of the Savoy House, Zucca named a “Supplier to the Royal House.” Zucca is also known for the oldest and best known amari and coffee bars in Milan: the Zucca in Galleria. It was opened in 1867 and still stands today at the Gallerias entrance, just opposite the Duomo. There Zucca is served in equal parts with soda water on crushed ice, or as is most common, with tonic on ice – an ideal aperitif.

A pleasant aperitif liqueur obtained by the infusion of several herbs and fruits such as: sweet oranges, bitter oranges, rhubarb, marjoram and thyme.

Triplum is a classic “triple sec” distilled by Luxardo, rigorously faithful to the original production specifications since the first half of the 19th century.The “triple sec” name indicated, in the tradition of that century, a liqueur obtained from the

As an antique tradition would have it, a tradition that to this day embraces all the countries of the Mediterranean basin, Italy too has its anise based national liqueur: Sambuca. It is a sweet and strong liqueur, containing essential oils obtained by steam distilling the seeds of star anise, which are soluble in pure alcohol. A concentrated solution of sugar and other natural aromas are added to this. Already known and appreciated in ancient times for its therapeutic properties, the anise plant, originating from China, became widespread through the centuries in the countries of the Mediterranean coast, where it became widely used for preparing typical dishes and desserts. Above all, the oils obtained from anise were used by liqueur firms to produce a selection of liqueurs such as: French Pastis, Spanish Anis, Turkish Raki and Greek Ouzo. The word Sambuca derives from the Arab word Zammut (= anise).The word “zammu” still exists in the Sicilian dialect, meaning an anise drink diluted with water

Enjoy APEROL as an aperitif before meals, served on the rocks or mixed with soda, juices and sparkling wine.Serve in a well-chilled flute glass or rocks glass. Garnish with an orange slice.

Still prepared today, according to the secret recipe jealously hedged in and known only to few people, DISARONNO’s pleasant and distinctive taste make it an inimitable and ideal liqueur for any occasion: high-class versatility to enjoy in an impressive in

The Amaro CioCiaro, a mixture of carefully selected natural ingredients, is the product of an authentic recipe from the “Ciociaro” region of Italy. Created and safeguarded by the Paolucci family since 1873, it can be served straight as an after dinner drink and on the rocks or with seltzer after as aperitif. It makes a great punch when served at room temperature with lemon peels. Don’t accept substitutions, always check for the label that assures you of the authenticity of our product.

This Italian liqueur is produced from fresh peels ofthe finest lemons in Italy with no added colorants.These lemons are selected for their well-balancedflavor. All-natural Lazzaroni Limoncello is madefrom a recipe that goes back generations.

A classic refined liqueur, with a velvety taste and fragrant almond aroma.