0.7 liter

In 1919, Guglielmo Negroni founded his distillery in the heart of Treviso – since then, the original recipes have been passed down from generation to generation. This Fernet is in the great tradition of Italian herbal bitters: an infusion of rhubarb, gentian, aloe and mint forms the aromatic foundation. Intense and decisive in flavour, without compromise. The dark amber colour announces what is to follow: a powerful bitter with spicy depth, balsamic notes and that characteristic menthol-fresh finish that distinguishes Fernet from the gentler Amaro. At 39% vol. as a classic digestivo after a sumptuous meal or – very Italian – with a shot of cola as a different kind of caffè corretto. A piece of Treviso in a glass, uncompromisingly bitter, uncompromisingly good. SUPERIORE.DE

Classic and traditional Amaro al Radicchio Rosso from Veneto. Radicchio Rosso is a variety ripening in winter with protected designation of origin. After crushing, the leaves are soaked in up to 60% alcohol for about 3 months. After pressing and filtering, alcohol and - as usual with half bittern - some sugar are added, as well as some herbs, the mixture of which the distillery keeps strictly secret. Negronis Amaro has a fine herbal aroma with hints of orange zest after a few weeks of ripening.

Amaro is the Italian term for a bitter herb. This is usually served as a digestif. Not only in Italy the Amaro enjoys great popularity according to Meleti's old family recipe. Enjoy this noble Italian bitter herb pure, on ice or as a long drink for example with blood orange juice. SUPERIORE.DE

An unusual cuvée in the still: Riva Vecia combines Cabernet and Glera marc (the Prosecco grape), the soul of the two wine worlds of Loredan Gasparini, in a single distillate. Where other grappas are single-varietal, Venegazzù takes the assemblage route, as with the famous Capo di Stato. Distillation is carried out using the traditional discontinuous method in a water bath, the gentle bagnomaria process in small copper stills.

The light side of the Loredan Gasparini house and also its best-selling distillate. Fresh Glera marc is distilled immediately after gentle pressing in order to preserve the typical freshness and fruitiness of the grape variety. The traditional bagnomaria process in copper stills provides the raw distillate, but it is the eighteen months in small oak barrels that give this Riserva its special complexity.

Prunella Mandorlata is a beautifully amber-coloured, light and delicate liqueur made from bitter almonds. Exceptionally rich in flavour and aroma. Made according to Antonio Nonino's old original recipe. SUPERIORE.DE

Chardonnay is considered a chameleon among grape varieties – adaptable, malleable, ready for any interpretation. But what happens if it is denied precisely this transformation? When the pomace is processed fresh and soft, fermentation takes place anaerobically in stainless steel, distillation is slow in Benito Nonino's copper steam stills – and then: no wood, no colouring, just rest in neutral steel? The result is crystalline clarity. Bright fruits unfold on the nose – apple, pear, a hint of freshly baked bread. The palate reveals the harmonious softness that characterises Chardonnay when it is given space rather than direction. The finish is gentle and lingering. Served at 12°C in a tulip glass, this grappa reveals the essence of the grape variety – unadulterated and self-confident. SUPERIORE.DE

Chardonnay is one of the few white wine varieties that benefit from ageing in barriques – both in the wine and in the distillate. Nonino utilises this knowledge to create a grappa that perfectly balances the character of the grape variety with the maturity of the wood. Fresh Chardonnay pomace from Friuli is fermented anaerobically and slowly distilled in Benito's copper steam stills. Then the transformation begins: the distillate rests in small barriques for eight to twelve months until crystalline clarity turns to warm amber.

Sauvignon Blanc is the most expressive of the white grape varieties – unmistakable, self-confident, with an aroma profile that polarises. In wine, it shows its famous "green" notes; in grappa, it reveals a surprisingly different side. Fresh, destemmed pomace from selected growing areas is fermented anaerobically in stainless steel and immediately distilled – slowly, in Benito Nonino's copper steam still, with precise separation of the pre- and post-distillation stages. The result rests in glass balloons until it has found its harmony.

Marzadro's "bivitigno" grappa series, as the name suggests, always consists of two grape varieties that correspond in taste. Distillation is carried out slowly using the hot water bath method in a discontinuous steam still. This preserves all the aromatic substances of the vines and guarantees optimal results in terms of aromas and fragrances.

Marzadro's "bivitigno" grappa series, as the name suggests, always consists of two grape varieties that correspond in taste. Distillation is carried out slowly using the hot water bath method in a discontinuous steam still. This preserves all the aromatic substances of the vines and guarantees optimal results in terms of aromas and fragrances.

Marzadro's "bivitigno" grappa series, as the name suggests, always consists of two grape varieties that correspond in taste. Distillation is carried out slowly using the hot water bath method in a discontinuous steam still. This preserves all the aromatic substances of the vines and guarantees optimal results in terms of aromas and fragrances.

The velvety accessibility of Merlot in wine is translated into unrivalled roundness in grappa. The Noninos select only fresh, soft vinacce from Friuli for this – the grapes are destemmed and processed immediately before undesirable secondary fermentation can set in. Fermentation takes place in temperature-controlled stainless steel tanks in the absence of air. The family then distils the wine slowly and discontinuously in their copper steam stills so that only the core reaches the bottle. After six to twelve months of resting in stainless steel, the distillate retains its crystalline clarity.