Amaro, an herbal liquer whose name means 'bitter' in Italian, is made by infusing an alcohol base with a blend of herbs, roots, flowers, and spices. Its origins reach back to ancient Rome, where gluttonous nobles would imbibe herb-infused wine for its restorative properties. In the middle ages, monks swapped the wine base for an alcohol base, and by the 1800s, amaro was being sold in pharmacies and hawked by peddlers as a health tonic across Italy. For his amaro, Matteo makes the base wine from a blend of Cantina Furlani wines and uses a historical recipe from Trentino to decide what herbs and roots should be added. This slightly bitter digestif is perfect to pair with sweet desserts, to drink on the rocks with an orange twist after a big meal, or to have with a little soda on a rainy afternoon.
We love it with… 🍮🥃🍪
Type: Amaro, Vermouth
Region: Trento, Alto Adige, Italy
Vinification: Practicing organic with biodynamic preparations as well. Chemicals have never been a part of what Matteo's predecessors used to tend the vines. Hand harvested. All base wines are spontaneously fermented. Blend of wine from Cantina Furlani infused with blood orange, rhubarb, wormwood, and gentian... as well as various alpine herbs.