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| Marolo | |
| Vermouth | |
| Bitter, spicy, herbal, sweet | |
| Wine, herbs, spices, quinine, sugar | |
| 70 cl | |
| 16.5% | |
| Ruby red | |
| Aperitif, with ice or mixed |
It is perfect as a digestif after a flavorful meal and pairs naturally with dark chocolate, spiced biscuits, or aged cheeses; it also works well as a contrasting element in low‑alcohol cocktails, where the bitter complexity adds depth. Serve it cool but not too cold, in small glasses that concentrate its aromatic profile, so you can appreciate its rhythm, balance, and long, slightly bitter finish.
Marolo
Discover the spirits, production style and story of Marolo.
Distillation
Discontinuous bain-marie stills for grappas; extracts, infusions and macerations for amari, vermouth and liqueurs; artisanal process with careful selection of raw materials.
Ageing
Aging in stainless steel tanks for many labels; maturation in small oak casks, barriques and sometimes alternative woods (e.g. acacia) for reserves and aged grappas.