Grappa | liqueurs

Light red bitter liqueur made from various herbs and fruits, such as sweet oranges, bitter oranges, rhubarb, marjoram and thyme. Aromatic and balanced. For mixing with dry frizzante, water, freshly squeezed orange juice and as a component of countless cocktails that want to be seasoned with a bitter note. SUPERIORE.DE

Additives: Sugar Couleur E 122

Limoncello from Meletti is an Italian lime liqueur made according to traditional craftsmanship. Fresh, not too sweet and with a pleasant bitter note, the alcohol well integrated. 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 usually served as a digestive. Enjoy this fine Italian bitter herb pure, on ice or as a long drink for example with blood orange juice. SUPERIORE.DE

The Amaro of Montenegro is one of the most popular herbal liqueurs in Italy. Wonderfully amber-coloured, this bitter smells of a (secret) mixture of exquisite herbs. Its taste is pleasantly sweet, multi-layered and deep with a tangy fresh spice. SUPERIORE.DE

Negroni's Fernet is made from over 20 herbs (including mint, chamomile, myrrh, elderberry and saffron) according to a strictly guarded family recipe. It matures for 12 months in large wooden barrels, which gives it softness, spiciness and depth. SUPERIORE.DE

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

Additive: dye E 150 (colorante caramello)

From ripe lemons you get this fine fragrant liqueur with an aromatic, lively and strong taste. It revives the Sardinian region where it originates. We recommend drinking the liqueur chilled or enjoying a shot of ice-cold Prosecco. SUPERIORE.DE

Ingredients: Alcoholic lime extract, sugar, natural flavors. No preservatives, no colourings.

The famous anise liqueur Sambuca from green aniseed. Its mild taste is appreciated above all purely as a digestif (lit and with coffee bean) or in mixed drinks. SUPERIORE.DE

The company's flagship product is Anisetta Meletti, a regional speciality made exclusively from the best green aniseed from the Ascoli Piceno area. The cone plant Pimpinella anisum, from which the clear, refreshing, sweet and mild liqueur takes its name and which gives it its characteristic aroma, is cultivated in the loamy hills at the foot of Monte dell'Ascensione. SUPERIORE.DE

Here comes the original. It's on the shelves of every professional bar in the world. Distilled from the juice of ripe Maraska cherries of our own production. The recipe was originally developed by a housewife in the 19th century and soon after began its triumphal march to the USA. For fruit salads and for mixing, e.g. for a Vesuvio with Sambuca, Bacardi, hot coffee and vodka. SUPERIORE.DE

Fine liqueur made from the best grappa, egg yolk and creamy milk. Bouquet and taste give the basis of the Grappa in a subtle way directly. The Bomb Liquore all'Uovo is produced according to a traditional recipe from Bassano del Grappa. A delight not only on Easter holidays. Serve chilled. SUPERIORE.DE

Ingredients: fresh eggs, milk, sugar, grappa

Additives: Dye E102-110

Typical Sardinian liqueur made from the fruit of myrtle (sacred plant of Venus, symbol of love and beauty). Mirto is a strong yet velvety liqueur, which develops its aromatic essence best when chilled. SUPERIORE.DE

Ingredients: hydroalcoholic infusion of myrtle berries 40%, sugar syrup, alcohol, natural aromas. No preservatives, no colourings.

The more alcoholic and dry version of the company's flagship: Anisetta Meletti Dry is a regional speciality, for the production of which only the best green aniseed from the Ascoli Piceno area is used. The umbelliferous plant Pimpinella anisum, from which the water-clear, sweet and mild liqueur takes its name and which is responsible for its characteristic aroma, is picked in the clayey hills at the foot of Monte dell'Ascensione. SUPERIORE.DE