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Aperitifs
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Aperitifs
Our aperitifs follow the herbal tradition: herbs and spices infusions whose doses are skillfully blended.
The history of aperitifs faithfully retraces the one of bitter liqueurs, who were first created as a medicinal remedy.
During the years, by adding sugar, orange zests and red/orange colouring (the last considered a visual stimulant for the appetite), aperitifs became essential ingredients in the modern mixology.
Specialino
A “classy” aperitif, for english speakers “il Specialino”, is an alcoholic bitter, a flavoured wine obtained by the infusion of alpine bitter herbs, characterized by an intense aroma and a red ruby colour.
It is the perfect base for cocktails. Thanks to its natural ingredients and its bitter-sweet, well balanced orange smell and herbal notes it has a lively and persistent taste that stimulates the senses.
It comes from a secret recipe from the past century where white wine is blended with carefully selected herbs and spices that are left to steep in alcohol. During the maceration time, the blend is mixed by hand daily and after a natural sedimentation the liquid obtained is filtered, bottled and labeled.
Gino
This is an aperitif characterized by the infusion of alpine herbs and spices, including ginger.
It has a bitter-sweet taste perfect for both cheerful and relaxing moments. It is the ideal base for cocktails and thanks to its natural, well balanced ingredients it has a peculiar and persistent taste.
It is also good to rounding off the taste of white wine.
Mazzurra
Since 1906, Cappelletti family produces bitter liqueurs and aperitifs that are the perfect base for cocktails and Spritz. The multi-dimensional taste and the fuchsia colour of Mazzura make it stand out.
This particular colour is totally vegan friendly: it is obtained by a unique blend of natural flowers and fruits from Trentino, from Garda Lake to the Dolomites.
Try it in a Negroni, Boulevardier or in a Spritz.
Insorti
Insorti recalls the cocktail Negroni, both familiar and unexpected.
It is made of a peculiar blend from the basical ingredients to the final product: every small detail is intentional.
The recipe has been “disassembled” and rebuilt by dosing every botanical component. It’s characterized by the main ingredients of its “namesake”: citrus’ zest, gentian, wormwood and juniper, fruits and flowers giving all their colour. It is based on wine and the result is vegan friendly.
To enhance all its aroma better add some ice cubes and zest of orange.
Vermouth Blanc
Flavoured white wine, or as more commonly called “bitter wine”, made of alpine herbs and spices. Today it’s produced following old formulas and still handcrafted methods where time rules everthing: only by respecting the right time of infusion and blending for every single spice we’ll obtain a well balanced and effective product, elegantly sweet and delicate on the palate. .
Good to drink neat if cold, or with ice, lemon zest or tonic water. In mixology is perfect fo cocktails as Martini and Negroni Bianco.
Vermouth Rouge
Flavoured red wine, made with herbs and spice of our region. Today it is produced according to old formulas and still handcrafted methods where time rules everthing: only by respecting the right time of infusion and blending for every single spice we’ll obtain a well balanced and effective product, persistent and full-bodied on the palate.
Good to drink neat, with ice and a lemon zest or tonic water. It’s essential as a base for classic or more complex cocktails. Perfect for a Negroni with Gin Cup and Cappelletti Aperitivo.
Brulè Bacchus
High quality flavoured wine, characterized by a high alcoholic content and peculiar spices and herbs.
If served very hot (not boiled) in its typical small ceramic cups, it warms up, helps and comforts during cold days.
It can be served flambé by lighting it up and burning in this way some alcohol. Good to drink neat or added to a neutral alcoholic beverage as, for example, vodka.
During summertime it is a surprising base for a sangria!
Packaged according to law. Registered name and trademark.
