Today, the Negroni is considered one of the most famous aperitifs in the world.

Negroni Blend Scratch N.001 Developing our unique method of preparation, our creations are sophisticated combinations of over 30 botanicals, going beyond the simple blend of the three elements that make up a Negroni: red vermouth, dry gin, and bitters!

Our elaborate process incorporates a Blend of Origins whose main ingredients are:

· 1/3 Muscat of Alexandria wine macerated with herbs such as wormwood, gentian, cinnamon and dittany of Crete.

· 1/3 infusion of bitter herbs, fruit zest, and bark. Quinine, rhubarb, bitter orange, grapefruit, ginger.

· 1/3 Juniper infusion

Enhancing the complexity of our NEGRONI, we have adopted bottle aging, an innovative concept of continuous maceration caused by the transfer of flavors and aromas from toasted oak, provided by the Oak Master stoppers.

Tasting Notes.

VISUAL PHASE

Mahogany color with reddish highlights.

OLFACTORY PHASE

Classic aroma of bitter orange, aroma of sweet forest fruits and celery, and a touch of sweet orange and wormwood.

Hints of spice from the infusion of medium-toasted French oak.

TASTING PHASE

Very balanced flavor. Initially characterized by sweet and botanical notes of vermouth, with greater influence on the mid-palate.

Juniper and citrus fruits add greater complexity to the mouthfeel.

The aftertaste is perfectly balanced, revealing subtle notes of wormwood, gentian, and quinine, which linger over time, leaving a long, fine, and very pleasant aftertaste.

PAIRING

Perfect to enjoy with all kinds of snacks such as preserves, salted foods or roasted nuts.

Before lunch or dinner!

Serve chilled with two ice cubes in a wide glass, with an orange peel or a slice.

NEGRONI HISTORY

Once upon a time there was a Florentine Count of English blood with a creative and adventurous personality; he was a cowboy in Montana, a professional gambler, and even a fencing instructor in New York.

Camillo Negroni, already settled in his hometown in the 1920s, was a regular at the aristocratic Café Casoni on Via Tornabuoni in Florence. There, his bartender Fosco Scarselli prepared his Americano (Vermouth, Campari and Soda), but one day he suggested to the bartender that he change the soda for Dry Gin to obtain a more fortified drink with a punch of alcohol more in keeping with his personality.

The combination became the Count's regular drink and soon other bar patrons began ordering "the drink Count Negroni has" or "Count Negroni's American cocktail" and the drink became known simply as 'Negroni'.

The Negroni had many followers, enjoyed critical acclaim, and was well-known in its country of origin. However, it was far from being a household name in America or the rest of the world. It had to wait a few more years to achieve worldwide recognition, which came after its publication in the 1947 Cocktail Portfolio, marking the first time the Negroni appeared as such, with a proper recipe.

Later that same year, Orson Welles wrote to American gossip columnist Erskine Johnson about the Negronis he was drinking in Rome, where he was filming a movie. Welles described the drink accurately, adding that "the bitters [of Campari] are excellent for the liver, the gin is bad for you," and that "they balance each other out." Johnson included the note in his column, which received widespread circulation.

Today, the Negroni is considered one of the most famous aperitifs in the world.

The sale and supply of alcohol to persons under 18 years of age is prohibited. Moderation is advised.

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