Elenco prodotti

er parlare di Vermut occorre parlare di Torino e per dire Torino si deve pronunciare Alchimia.Il Vermut ha la sua origine nelle Grotte Alchemiche di Torino la cui tradizione è ancora viva e luminosa per chi conosce e pratica. Torino è la capitale mondiale della Magia. La Magia è il contenitore dello scibile umano e il Mago è colui che avendo le chiavi di accesso, lo utilizza per il bene dell'Umanità. Il Vermut nasce con proprie regole, numeri, rituali anche come corroborante ed energetico per lo stomaco, al fine di prepararlo alla corretta digestione. Re, Nobili, Ricchi, Borghesi restavano così efficienti e lucidi dopo lauti pasti. In seguito ne venne il consumo diffuso, con formulazioni differenti, in varie botteghe di Torino, poi in tutto il mondo. Un grande occulto alchimista, Evangisto Cursalis, elaborò all'origine quella che oggi è la formula del Riserva Carlo Alberto. Il Vermut Riserva Carlo Alberto rispetta i valori i numeri e i passaggi necessari perché rimangano valide le profonde radici alchemiche che lo hanno generato e i benefici che ne possono generare con il corretto consumo.L'Alchimia è un percorso per creare uomini liberi. Gli uomini liberi apprezzano e valorizzano il meglio.

Prodotto con due tipi di uve: Erbaluce di Caluso e Moscato d'Asti. TPer produrre il Vermouth usiamo il mosto ed aggiungiamo ben 27 differenti erbe. La riserva viene prodotta solo con le migliori DOCG.

Dal 1837 la Riserva Carlo Alberto produce, in quel di Torino, Vermut di assoluta qualità e la versione Extra Dry è sicuramente la più versatile e beverina, ideale come aperitivo, anche miscelata, oppure per il dopo pasto, grazie all'alto valore digestivo delle erbe impiegate per la sua composizione. Dal carattere decisamente secco, questo Vermut è aromatizzato con 21 tra erbe e spezie e la base di partenza è il vino bianco Erbaluce di Caluso e l'ancor più celebre Moscato d'Asti, un bianco squisito in aromi e freschezza di gusto che qui, incontrando l'arancia, la cannella, lo zafferano, il timo e molto altro, riesce ad esprimere una grande eleganza e raffinatezza, in un corpo perfetto ed armonioso.

The Gold of Sorrento
In the Sorrentine Peninsula the production of lemon liqueur dates back to ancient times and still today is conducted with a transformation system that preserves the traditional and traditional methods of the area, handed down to the present day. Piemme, since 1986, is the undisputed leader in the production of Limoncello, which can rightly be considered the Gold of Sorrento.
The collection of Sorrento lemons is strictly done by hand, to prevent the fruit from being damaged.
and precedes a series of processes, suitable for the production of Limoncello, which Piemme produces within its own company.
In fact the infusion phase in pure alcohol and beet sugar (without any additive, syrup or sweetener), the extraction of the skins from the containers (in which the precious infusion remains) and the bottling are carried out in about 4-7 days in the internal laboratory of Piemme, a true bastion of craftsmanship but characterized by technological innovation and strict quality controls.

Agrumello liqueur is the combination of fresh flavors and intense aromas of the citrus fruits of the Sorrento Peninsula make the Agrumello Piemme a product of extraordinary uniqueness.Orange, mandarin and lemon are combined in this liqueur with strong Mediterranean notes.

Liquore Finocchietto scent and the extraordinary aroma of fruits and cultivations typical of the Mediterranean scrub, with the usual attention of Piemme to the excellence of the raw materials used, are the distinctive traits of the proposed liqueurs: digestive, refreshing or full-bodied, satisfying every taste inclination of those whotaste them.

A desire to rediscover and newly promote a liqueur which boasts a glorious past in the Italian liqueur tradition prodded Villa Zarri into producing Cherry Brandy: Villa Zarri brandy, distilled wine aged in small French oak barrels for 6 years, is blended with precious cherries coming from Castello di Serravalle, a small town located on the hills of  Bologna, close to the district of Modena, lying within the area where the typical Vignola cherries, renowned as the best in Italy, are grown. In order to achieve excellent results, two types of cherries are used: durone della marca and nero secondo, endowed with extremely different characteristics.

They stem from a bled of various years and a range of brandies of different ageings. The number of years reported on the label refers to the most recent year present in the blend, although on average, in both cases, the mean ageing is higher that this.
The name “Traditional Blend” is due to the fact that traditionally the brandy which is bottled is made up of a mixture, or blend, of various distillates of different years and ageings.

This is due to the fact that the addition of various organoleptic characteristics in distillates makes the bouquet of the blended brandy much more harmonic and complete

This liqueur is obtained by means of infusion with a top-quality coffee brand coming from India, an Arabic one and a very-low acidity one called “Plantation A” into Trebbiano wine, aged for six years in French oaken barrels.

Infusion lasts for very few days, during which ground coffee passes on flavours and aromas to the brandy. At the end, having added some water, in order to bring the alcoholic strength to the required figure (40°) and some sugar, in order to soften the bitterness of coffee, the infusion is filtered and allowed to rest for at least one year before bottling it. The result is a product which harmonically combines the chocolate aromas of the extraordinary coffee used and the scents of aged Villa Zarri wine distillate.

The brandy is aged in small new oaken barrels, then it is transferred into the so-called exhausted barred, which are almost texclusively used for the tannin and alcoho loxidation process. At this point, our brandy acquires its full strength and is ready ,without adding any distilled water, which would lower its alcoholic strength. The result is a pure product, totally natural and endowed with a strong identity.

Due to its high alcoholic strength, between 55 and 59 percent, in order to taste it optimally, it is recommendable to prepare your palate and throat by sipping a single drop of brandy, spreading it on your palate with your tongue. Having stimulated the perception of your whole mouth, the real tasting starts with small draughts, while always keeping a glass of water at hand in order to heighten its aromas. Dedicated to those who can enjoy strong and determined tastes, Villa Zarri full proof Vintage Brandies are ideal when associated with simple tastes, such as intense plain chocolate ,dry fruits, dates, marbled cheeses ,smoked meats ,or if sipped with a good , traditionallcigar.

The idea of Brandy Millesimato (that is, vintage brandy) is therefore due to the intention of bottling a product endowed with the characteristics of a particular year. The wines used are Trebbiano Toscano and Trebbiano Romagnolo, distilled with a discontinuous method by means of a Charentais alembic which preserves all its best characteristics.

Brandies are aged in small 350-litre oaken barrels made in France (Limousin and Allier). During the first year of ageing, new barrels are used, in order to pass on to the distillate a certain colour and certain tannins. Later on, the brandy is transferred into the so-called exhausted barrels, which are almost exclusively used for the tannin and alcohol oxydation process. During the ageing period, the alcoholic strength is slowly lowered, by adding distilled water, until the final strength, which in this case is 44%, is reached.

Piemme is a modern spirits producer company, leader in the agro-food and liqueur sector, which produces Limoncello, Babà and its specialties respecting tradition. The company was born in 1969 on the initiative of Sorrentine artisans dedicated to the production of lemon-based confectionery specialties and the more traditional Limoncello.

With this special package we offer one bottle each of:

Limoncello Sorrento IGP 700ml: produced within its own company.In fact the infusion phase in pure alcohol and beet sugar (without any additive, syrup or sweetener), the extraction of the skins from the containers (in which the precious infusion remains) and the bottling are carried out in about 4-7 days in the internal laboratory of Piemme, a true bastion of craftsmanship but characterized by technological innovation and strict quality controls.

Agrumello Citrus Fruits Liqueur 500ml: Agrumello liqueur is the combination of fresh flavors and intense aromas of the citrus fruits of the Sorrento Peninsula make the Agrumello Piemme a product of extraordinary uniqueness.Orange, mandarin and lemon are combined in this liqueur with strong Mediterranean notes.

Finocchietto Wild Fennel Liqueur 500ml: Liquore Finocchietto scent and the extraordinary aroma of fruits and cultivations typical of the Mediterranean scrub, with the usual attention of Piemme to the excellence of the raw materials used, are the distinctive traits of the proposed liqueurs: digestive, refreshing or full-bodied, satisfying every taste inclination of those whotaste them.

The Vincenzi’s Bicerin Original is the famous gianduja-flavoured liquor from Piedmont.

Disaronno Originale is an amaretto-tasting liqueur with a characteristic almond taste made in Italy. Its maker, Disaronno, maintains its original "secret formula" is unchanged since 1525,[1] and claims the Amaretto Legend "Luini tale" as its own particular history.

The amber colored drink is an infusion of apricot pits oil with "absolute alcohol, burnt sugar, and the pure essence of seventeen selected herbs and fruits".[1] The liqueur is sold in an oblong glass decanter designed by a craftsman from Murano and does not contain any almonds or other nuts.[2]

Disaronno can be served straight up as a cordial, on the rocks, or as part of a cocktail mixed with other alcoholic beverages, Coca-Cola, ginger ale, or fruit juice. It may also be added to hot chocolate and is an ingredient in the Italian variant of an Irish Coffee

Come molte ricette a base di mandorle, è di antichissima tradizione e affonda le sue origini nel 1500. Nella città di Saronno venne commissionato al pittore Bernardino Luini un affresco che ritrae la Madonna e l'Adorazione dei magi. L'affresco è tutt'oggi visibile nel Santuario della Beata Vergine dei Miracoli. La leggenda narra che nel periodo in cui il pittore soggiornò a Saronno alloggiasse presso una locandiera di particolare bellezza, di cui si innamorò al punto da usarla come modella per la sua Madonna. Per ringraziarlo, lei gli offrì un elisir di erbe, zucchero tostato, mandorle amare e brandy che venne immediatamente apprezzato e si diffuse in pochissimo tempo. Il liquore mantenne quindi un significato di affezione e amicizia ed è oggi uno dei prodotti italiani più diffusi all'estero. Non viene tradotto e il nome resta invariato in tutte le lingue. Nella città di Saronno ha sede lo storico stabilimento dell'azienda Illva Saronno S.p.a., produttrice del liquore con il marchio "Disaronno".

La ricetta dell'Amaretto Di Saronno prevede l'uso di olii essenziali di mandorla miscelati con spezie dalla dolce fragranza. Ha un gusto dolce-amaro, un colore ambrato e un retrogusto mandorlato.

Una curiosità: la bottiglia squadrata con gli angoli smussati è stata disegnata da un artigiano del vetro di Murano.