Producers
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![Amaro al Radicchio Rosso]()
Amaro al Radicchio Rosso
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
read more- Alcohol Content: 27,00 % vol
- Serving Temperature: 14-16 °C
- Delivery only possible to DE, CH, LI, UK and IS
- Allergens: contains sulphites
stored air-conditioned30000274 · 0,7 l · 21,29 €/l · Price (DE) incl. VAT, excl. Shipping7 units available
![Amaro della Casa]()
Amaro della Casa
Traditional infusion of aromatic herbs, spices and especially red radicchio, which gives it an original touch and a special character. The aroma is moderately intense, with distinct notes of rhubarb, ginseng and a hint of citrus. On the palate, it is soft and balanced, lingers for a long time and leaves the traditional, delicately bitter amaro taste of red radicchio in the mouth. SUPERIORE.DE
Additive: Colour E 150a
read more- Cultivation: conventional
- Development: stainless steel tank
- Filtration: yes
- Alcohol Content: 27,00 % vol
- Serving Temperature: 14-16 °C
- Delivery only possible to DE, CH, LI, UK and IS
- Allergens: contains sulphites
stored air-conditioned30000311 · 0,7 l · 22,71 €/l · Price (DE) incl. VAT, excl. Shipping< 24 units available
![Fernet Amaro Negroni]()
Fernet Amaro Negroni
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
read more- Alcohol Content: 39,00 % vol
- Serving Temperature: 14-16 °C
- Delivery only possible to DE, CH, LI, UK and IS
- Allergens: contains sulphites
stored air-conditioned30000275 · 0,7 l · 22,71 €/l · Price (DE) incl. VAT, excl. Shipping1 unit available
!["Nocino" Liquore infuso malli di noce]()
“Nocino” Liquore infuso malli di noce
St. John's Eve on 24 June is traditionally the day in Italy when the still unripe walnuts are harvested for Christmas. This time represents the ideal balsamic ripeness of the fruits, which are carefully selected, harvested by hand and then conscientiously prepared. This is followed by an infusion of cinnamon, lemon peel, cloves and sugar, followed by a further maceration period to extract the aromas from the botanicals. Only at the end of a further maturing does this fine nocino achieve the right balance from its various substances. SUPERIORE.DE
read more- Cultivation: conventional
- Development: stainless steel tank
- Filtration: yes
- Alcohol Content: 34,00 % vol
- Serving Temperature: 14-16 °C
- Delivery only possible to DE, CH, LI, UK and IS
- Allergens: contains sulphites, may contain residues of walnut
stored air-conditioned30000313 · 0,5 l · 39,00 €/l · Price (DE) incl. VAT, excl. Shipping< 24 units available
The distillate of wine pomace, which remains on grape skins after pressing, is called grappa. But only if the marc comes from Italy and the grappa (yes, in Italy it is female!) was distilled in Italy.
Probably grappa is ancient. Grappa was first mentioned in writing in the 15th century and with the invention of the steam boiler, the knowledge of distillation spread, especially through the Jesuits and the so-called Störbrenner, who moved through the area with a mobile distillery and distilled the grape marc of the winegrowers.
During the First World War, the legendary Kaiserjäger were supplied with grappa to strengthen morale in the wet and cold trenches. Thus the grappa also became a national sanctuary.
Veneto and Friuli were the centres of the distillers.
The name Monte Grappa is a clear indication that the Jesuit Francesco Terzi also came from Brescia – because even today, some of the best grappa distilleries in northern Italy are still at home. Every grappa lover knows Marzadro, Nonino or Jacopo Poli. They are all at home in Veneto or Friuli. The distillation rights date back to Empress Maria-Theresia.
Modern technology and varietal purity brought quality.
Rough farm liquor has long since turned into a noble brandy. Modern distillation plants still separate alcohol and water as steam, as these have different boiling points. Today, however, several times, which increases the quality. In addition, grapes are no longer pressed as hard as they used to be. The pomace therefore contains much more juice, lands faster in the kettle and is much cleaner. That's why it's possible to burn single varieties today.
Muscat or Traminer grappa is very popular because of its sweet-spicy nature. Trebbiano or Sangiovese give the typical tart grappa and specialties from Brunello or Barolo grape can be very powerful. By the way, there is no Italian dinner without grappa at the end, also for this reason you can buy more than 100 different grappas of all price and quality levels from us all year round. SUPERIORE.DE