Luxury Italian Distilled
Lamaro di vino is a bittersweet liqueur obtained with very sophisticated procedures. The fusion
of ancient production methods transforms it into a unique and inimitable product.
Wine, pomace, brandy, natural red fruit juices, cereal alcohol, infusions of flowers, herbs and
roots are the extraordinary 100% Italian raw materials used.
The fresh pomace of “Sangiovese Grosso” are infused “in wine” using the well-know oenological technique of Ripasso.
The wine used is strictly Sangiovese. Grosso is the main grape variety used for the production of Brunello di Montalcino.
The Ripasso method is an ancient Veronese practice, a typical technique for the used for the preparation of Amarone or Recioto. It consists in repassing, “put in contact” the wine of the previous year’s harvest with the new production, we used this method among Sangiovese wine and pomaces of Brunello At the end of the “Ripasso” period, the marc is infused for 60 days with a prestigious brandy of our aged production aged at 78% vol.
Separately are infused for a period ranging between 10 and 70 days, all herbs, flowers and aromatic and bitter roots chosen from our master distiller.
Once matured, after decantation, we proceed with the assembly of the processes. In the liquid obtained are added the clear juices of four red fruits: black cherry of Bassano, black blackberry of mulberry, raspberries and blueberries. The delicate filtration takes place by fall, as per ancient liqueur tradition, with the use of a cone- shaped oenological filter in linen cloth.
This operation allows excellent filtration, in absolute respect of the product. Before being bottled the product rests 90 days
The Amaro Di Vino has an intense Pompeian red color.
Its aroma is intense of ripe red fruit, slightly balsamic notes, with evident hints of Mediterranean scrub.
Bittersweet, fruity, warm, enveloping and velvety, very persistent aftertaste.
70cl - 40%