The family that created Barolo Chinato still keeps their recipe secret. This is the best way you can finish a meal: single-vineyard Barolo macerated with spices and herbs to create a spectacular bitter wine amaro. A candidate for the best after-dinner drink in the world.

The first commercially available Vermouth (1786), and maybe the best on the market. Take neat or on the rocks with a splash of soda.  Beware: it can be a bit much for more delicate cocktails.

Carpano's White Vermouth has a bit of sweetness, and makes for a complex drink topped with sparkling wine or club soda.

Carpano Botanic Bitter is an excellent higher-quality substitute for Campari for use in Negroni or Americano cocktails.

Pronounced "poont-eh-mess", with its origin in an off-the-cuff drink, mixed according to a share price increase, that became too popular not to bottle. Cin cin!

Cocchi Rosa, with its beautiful colour from a Red wine base, stars in an excellent aperitivo or spritz garnished with rosemary or ruby grapefruit.

Starlino's bright orange Aperitivo is macerated with orange, lemon, and pink grapefruit peels and makes a beautiful spritz.

Starlino's Rose Aperitivo is macerated with wormwood and elderflower and makes a beautiful spritz.

Merlot red wine base with added infusions of thistle, yarrow, vanilla, liquorice and ginger.

Vespaiolo white wine base with added infusions of elderberry, myrtle, absinthe, grapefruit and orange zest.

Poli's hybrid vermouth/aperitivo gives the best of both worlds: a little sweet, a little bitter. Excellent on its own or with a splash of Prosecco.

Based on Moscato d'Asti DOCG with 30 different precious spices infused individually, with the main botanical being Roman wormwood.