Amaro Rossi d'Angera
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.
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In 1847, Bernardo Rossi founded his own distillery in Angera, on the Lombard shore of Lago Maggiore, following three basic tenets: to distil marcs that were fresh, full of moisture and from one single vine; to use a discontinuous steam-still; to age in small barrels made from differently toasted woods. Ageing in wooden casks endows an elegance and a wholeness that ranks the grappa with the great spirits of the world. In 1913, at the height of the Art Nouveau period, King Vittorio Emanuele III awarded the Rossi d’Angera Distillery the Royal House of Savoy Letter Patent, which put all the grappas in a class of their own.
With a colour dark amaranth. The nose is complex bouquet of herbs and roots enhanced by maceration and slow distillation. The taste is full and rounded, with notes of herbs and oriental spices such as patchouli, nutmeg, dates and bitter almonds.
Aging: 3 months
Volume: 70 cl
Producer: Rossi d'Angera
Download: Scheda tecnica Amaro Rossi - (1.88 MB)
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