In 1864, Raffaello Bosco created the first recipe for amaro silano, made from precious Calabrian herbs. Prior to this ingenious idea, the liqueur was only made in the rural homes, after careful selection of the herbs and for private consumption....

In the heart of the Sienese hills, in Chianti, marc and fruit are distilled using the traditional bain-marie process. Alboni is a small artisan estate where the fruit is carefully selected for different types of spirits. As well as the...

Florian Rabanser is the creator and master distiller of the estate, at 1,000 metres above sea level in the Dolomites. This is the birthplace of spirits made from plums, apricots, apples, pears, as well as eau-de-vie made from gentian violets,...

Cavaliere Elio Beccaris began his business adventure in the world of distilled spirits in 1951. Piedmont's heritage of prestigious wines is the underpinning for the Beccaris family's production of grappas, spirits and liqueurs. They experiment with various solutions to achieve...

Roberto Dellavalle put his oenological studies and passion for wine to work and created a distillery that has just celebrated 30 years of activity. As well as grappas from the Piedmontese winegrowing legacy, the range offers products made from the...

The Rovero family are the guardians of a tradition rooted in the 19th century. Today brothers Franco, Claudio, Michelino, and his son Enrico, continue the farming business producing grappas as well as organic wines. The family distil their own freshly...

Along with Langhe and Roero, Monferrato's wine-producing landscape is a UNESCO World Heritage site, and this is the magnificent setting of the San Tommaso distillery. The range of grappas on offer will satisfy all palates: young, fresh, aromatic products as...

Cascina Oschiena is one of the few farms to grow the traditional carnaroli variety of rice using integrated pest control. One of the oldest estates in Vercelli, it was the property of the abbey of Santo Stefano di Vercelli from...

The Fracassa farm was originally established in the 1970s as a pig and sheep farm. When Roberto and Luigi joined the family business set up by their father Enrico, they began to produce charcuterie from heavy pork, including pigs reared...

Elio Attinà owns the organic farm set up by his father in 1942. He decided to take a gamble on bergamot, an aromatic, little-known citrus fruit typical of the Ionian coast in the province of Reggio Calabria. In January 2015...