Aperol

Aperol is an aperitif with a distinctive orange color, whose recipe was created in 1919 in Padua, conceived by Fratelli Barbieri. Its main botanicals are bitter orange, gentian, cinchona, and rhubarb, along with other herbs and roots that define its character.

The recipe, the result of years of experimenting 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 pairs well throughout a meal, from the classic Venetian tramezzino to more structured dishes, often finished with an olive to accentuate the drink’s salinity.