This liqueur is characterized by a fragrant citrus aroma with light floral notes, accompanied by balsamic scents.

It is flavored only thanks to the skin of the fruits, freshly picked in Calabria, in southern Italy; it is then complemented by an infusion based on exotic spices, such as vanilla, which gives sweetness and elegance to the liqueur.

To the taste, it reveals its body and an interesting bouquet of aromas, ranging from strong floral notes to bitter and lemony notes.

It is perfect if it is served iced at the end of the meal, with puddings or dry pastries.

Delicious and special liqueur obtained by infusion of fresh chinotti, made by hand, as soon as they are collected.

The extraction of delicate juices and perfumes is obtained by alcoholic infusion for more than 2 months. After pressing, the infused drink is aged in tanks beyond 6 months.

The product obtained serves as the basis for an amber liqueur portrayed by great elegance and a deep scent of citrus fruits and spices.

Rich and refined in the mouth, it releases delicacy, grace and a vibrant aroma of vanilla and rhubarb. Softly bitter, it closes the tasting with sweet notes of dandelions and orange blossom.

The distillation of hazelnut infusion, combined with a selection of spices such as rhubarb and Bourbon vanilla pods from Madagascar, creates a full-bodied, elegant and warm liqueur.

Can be served after a meal or used as an ingredient for the creation of original cocktails.

From resins and pine cones infused with alcohol, we obtain this liqueur identified by a perfumed resin accompanied by balsamic scents. Infused in cold alcohol for a long time, so that all aromatic parts can emanate strongly.

The sense of smell is surprised from the start, caught off guard by the clear scents of conifer and wood. The tasting reveals the character and body, with spicy notes.

It is excellent after a meal, served fresh as an accompaniment to pastries and dried fruit.

This liqueur, based on violet essential oil, has its origins in the Piedmontese traditions of the craft of rural women, dedicated to the collection and drying of small spring flowers.

Today, these ancient flavors are found in a product with characteristic floral notes and a moderate alcohol content.

It is a delicate liqueur that lends itself at any time of the day or at the end of a meal, possibly frozen.

Created by the infusion of alcohol of saffron stigmas from the Paolo Corda farm in Piedmont.

Its exclusive and well-known characteristics are born from the only spice present which gives it an incomparable color and taste.

Excellent digestive after the meal, gentle on the palate, to be served at room temperature or cold depending on time and taste.