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Amaro Lago Maggiore created by the Rossi d'Angera, is a product obtained from a careful selection of the best alpine herbs and roots. The nose has deep hints of lemon and mandarin, in the mouth it is intense, fresh and lively, on the palate it is delicate and with a balanced persistence.
Amaro d’Angera is produced using thirty alpine herbs. It undergoes thirty days of alcoholic maceration to extract all the aromas and precious essences of yarrow, star anise, sage, gentian, lemon balm, wild mint, creeping thyme and many others; thirteen hours of slow distillation and three months of rest in Angera in Allier oak barrels, to add that distinctive touch that makes the product unique.