Thirty alpine herbs that have always been harvested among those that grow by defying the stench of the peaks north of Varese.
Thirty days of alcoholic maceration to extract all the aromatic principles and precious essences of the yarrow, star anise, gentian sage, lemon balm, wild mint, wild thyme and many others.
Thirteen hours of slow distillation.
Three months to rest in Angera, between the lake and the Alps, in Allier oak barriques to give the liqueur that distinctive feature that makes it unique.
Thirty alcoholic degrees, and it can be aperitif or digestive, smooth or on the rocks, Amaro D’Angera.
30% - 70cl