Sassella has clay-heavy soils and produces a powerful version of Alpine Nebbiolo with a classic long fermentation and aging in large oak casks.

This promising first bottling has a fragrant nose, with cassis, cherry, and a slight tobbaco edge on the palate, and fine tannins balanced by a lively acidity.

This promising first bottling from younger vines serves up a vibrant, slightly herbaceous red fruit profile with hints of minerality and spice. Drink now or before 2028.

Made by infusing carefully selected ground coffee in pure alcohol. Coffee and dark chocolate on the palate.

Grappa infused with carefully selected fruit and blended with cold-filtered apple juice for a crisp, flavourful drink.

This sweet hazelnut liqueur is dessert enough by itself but also great with coffee.

High quality Grappa liqueur with an infusion of natural honey for a delicate sweetness in the finish. Drink chilled, as a digestivo.

"Borgo Vecchio artisanal limoncello liqueur. Obtained from natural extraction from lemon peels." A delicious dessert accompaniment or ingredient, with just enough pith to balance out its sweetness.

Where amari and schnappses are free to pull their ingredients from a variety of environments, heulikor, or 'hay liqueur', is typically made from a maceration of grassland- or meadow-specific botanicals. With a flavour profile of a meadow in bloom, this would make a great addition to a spring cocktail shelf.

"Il Carnico", with a strong herbal maceration of 17 herbs and spices, is an intense and strong after-dinner drink.

A young amaro, with a pleasant, approachable profile. A cold extraction of aromatic herbs yields a full, complex bouquet.

Smooth and impressive Grappa liqueur with infusions of dried fruit, nuts, and honey.