This fortified wine was already well-known at the end of the 18th century and, in the centuries that followed, its popularity grew around the world. Following the recent revival of original recipes and craftsmanship, it finds itself in the spotlight once more. The 'rosso' version became particularly popular in cocktails and an essential ingredient in many of the great classics. In our exclusive recipe, it offers up an unmistakable bouquet of absinthe, bitter orange, ginger and cinnamon. On the palate, it is full-bodied and smooth with a pleasantly bitter-sweet finish of cinchona, rhubarb and vanilla.
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