Rosolio di Bergamotto Italicus
Rosolio di Bergamotto is a liqueur created by an Italian bartender following an ancient recipe that involves the infusion of citrus peel such as bergamot, the typical Calabrian citrus, Sicilian cedar and other botanicals. With the beautiful and traditional glass bottle, it contains within itself the Mediterranean atmosphere, the culture of the made in Italy aperitif and the craftsmanship of the house. Ideal at the time of the aperitif as a mixing ingredient, it gives fresh and citrus notes in a sweet, soft and rich sip
The Bergamot Rosolio Italicus is a liqueur based on an ancient Italian tradition. Its origins date back to the period of the Renaissance courts, when it was already customary to taste this delicacy. The Rosolio was particularly appreciated for its sweetness and aroma, due to the infusion of herbs and citrus peels. The recipe for Rosolio Italicus dates back to 1850 and has since been preserved and carefully passed down from generation to generation, much like a precious family jewel. What in the 19th century was considered the "Court Aperitif" and the "Drink of Kings" is now reintroduced with a label of refined elegance, which is extremely faithful to the oldest version. A true homage to Italianity starting from the bottle design inspired by the Romanesque period and the Renaissance, playing on colors that evoke the Mediterranean: the blue glass mixes with the yellow of the liquid, creating an aquamarine color that seems to recall the crystal-clear waters of the Amalfi coast. The golden label that recalls the scorching Italian sun and the green hues of bergamot complete the color palette. The cap is also decorated and handcrafted, on which the God Bacchus is represented as the Vitruvian Man by Da Vinci.
The Italicus Bergamot Rosolio is based on a careful and precise recovery, not only of the ingredients of the original recipe but also of the patient production processes of the 19th century. Thanks to this particular care and respect for the past, it still retains the artisanal face of a high-quality production today. The undisputed protagonists are the cedar and bergamot, two very fragrant and aromatic citrus fruits. First, the peels are separated from the ripe fruits and infused in cold water to promote a delicate extraction of all the essential oils present in the citrus peels. Once this first phase of processing is completed, pure alcohol is added to the flavored water, and the botanicals are macerated in this solution.
The Bergamot Rosolio Italicus is a liqueur that presents itself with a bouquet characterized by delicate and seductive fragrances, reminiscent of the scent one breathes while strolling through the lush citrus groves of our south, kissed by the warm Mediterranean sun. It seduces the nose with fresh aromas of cedar peel and bergamot peel, which decisively characterize its profile. Completing the sensory experience are the notes of medicinal herbs, the nuances of balsamic plants, the spicy and floral hints that enrich the aromatic picture, making it more complex and fascinating. The sip is soft, with a gentle sweetness that envelops the palate, creating a sensation of extraordinary gustatory harmony. The finish is long and persistent, with a pleasant balance between sugary softness and citrus freshness.