For half a century, the archives of the Villa Zarri cellars have kept a recipe for an amaro obtained with cold alcohol infusions of 28 ingredients including herbs and aromatic roots among which quassio, rhubarb, Colombo, absinthe, mint , gentian, licorice, cinchona, bitter and sweet orange peel, and many others. The extract obtained is adjusted by bringing it to the gradation of 35°C, filtered and left to rest for many months in steel.

Dark brown in color with green-gold reflections. The olfactory profile is extremely broad, characterized by intense fruity scents of orange peel and rhubarb, notes of mint and gentian, aromas of aloe and cinchona bark, hints of walnut hull and licorice, hints of toasted coffee and medicinal herbs. The soft and perfectly balanced sip is surprising, with a long gustatory persistence in which the notes of roasted coffee and licorice stand out, accompanied by balsamic references.

A digestive with an elegant and bitter taste, excellent for concluding a meal.

How to serve

Glass:

Amaro glass

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Serve to:

16-18°C

When to drink it:

This liqueur is good right away

Production area

Emilia Romagna

Producer: Villa Zarri