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First introduced in 1909, this is one of the oldest bitter aperitifs still produced. Made from a base of Trebbiano wine plus citrus peels and botanicals, naturally colored red with carmine. This elegant aperitif lands somewhere between Aperol and Campari: more complex, less sweet and slightly more bitter than the first, but much softer and lighter than the second. Use this to make a refreshing spritz, in an Americano cocktail with sweet vermouth and soda, or for a lighter, dryer take on the Negroni.
? abv, 750ml. Refrigerate after opening.