25 botanical, in particular, three different types of absinthe and two of orange. The aperitif for the particular ability to stand out, as it has a slightly bitter and more sweet.
The Sommelier: Alcohol 18%, 2 methods of extraction cold maceration of dried plant and maceration, heat (digestion).
Brown in colour loaded with reddish shades. Perfume Initial notes marsalate, as they emerge herbaceous nuances, aggrumate and fruity. Taste is grassy, delicate, persistent; aggrumato, but slightly bitter. The perception of alcohol is very discreet, thanks to the balancing of the sugar as the traditional recipe. The body is characterized by plants with nuances of fruity notes from berries and cherry; the notes of love are given by the maceration of the root of gentian and bark to china. Final soft and round thanks to the angelica, both in seeds and in roots. Aftertaste/Back on the nose, bitter, persistent, given by the strength of the absinthe, imperatoria and juniper.
Serving suggestions: Used in cocktails from the Golden Age. Goes well with most of the liqueurs are based on the traditional “Bitters”.
Serve at a temperature 7 - 12°C in large glasses without a stem.
The distillery: In the fascinating landscape of the Alps of Friuli, in the hills, Fred Jerbis find the perfect match. Culture, ancient art of distillation, the natural territory... go to the card.
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