Aperol

Aperol is an aperitif with a distinctive orange hue, whose recipe was created in 1919 in Padua thanks to the intuition of the Fratelli Barbieri. Its key botanicals are bitter orange, gentian, cinchona and rhubarb, together with other herbs and roots that define its character.

The recipe, the result of years of experimentation with botanical dosages, has remained virtually unchanged over time: herbs and roots are processed together with bitter orange to achieve the product’s characteristic aromatic balance.

On the nose it opens with a citrusy note supported by herbal nuances and vanilla. The palate is intense, rounded and velvety, with a distinctive sweet-bitter balance.

It is the base of the Aperol Spritz, prepared with Prosecco and served over ice: ideal for aperitivo time, it also lends itself to accompanying the entire meal, from the classic Venetian tramezzino to more structured dishes, often finished with an olive to accentuate the drink’s saltiness.