This digestivo is made by an Erboristeria (master of botanicals).  In a six-month process, the plants from the surrounding high alps (Alto Adige) are macerated with a dry Marsala wine and a unique tree sap of Sicily.  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 of sparkling wine. Unrivalled in its palate effect, it makes for a perfect finish to a meal.  A drop, dash or drizzle adds remarkable complexity to drinks with sweeter profiles.