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Vermut Bianco is a great classic of Italian tradition as aperitif but also as great after dinner, protagonist of the salons and bars, a product of great tradition. The Reserve Carlo Alberto named in honor of the Italian King Carlo Alberto, particularly lover of Vermut, representing since 1837 a great excellence in the field, producing a full and consistent range. This White Vermouth comes from a careful selection of 25 herbs and spices and is characterized by a unique and enveloping taste that best reveals its low temperature character, smooth or in addition to all the classic cocktails that the company requires.

Since 1837 the Carlo Alberto Reserve produces an absolute quality Turin's Vermouth and the Extra Dry version is surely the most versatile and drinkable, ideal as an aperitif, even mixed, or for after dinner thanks to the high digestive value of the Herbs used for its composition. From its decisively dry character, this Vermouth is flavored with 21 herbs and spicesand the starting point is the white wine of Erbaluce Caluso and the more famous Moscato d’Asti. An exquisite white in aroma and freshness that meets orange, cinnamon, saffron, thyme and much more, expressing great elegance and sophistication in a perfect and harmonious body.

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

Stock 84 is the world’s best selling brand of Italian brandy. It is produced from fine wines produced from Trebbiano grapes and is based on a traditional process established by Lionello stock over 100 years ago. It is matured in seasoned oak casks to create a very smooth, mellow brandy with a soft aroma and a lingering fruity tinge.

Stock 84 Riserva was progressively refined by the most passionate master blenders inspired by the original recipe but always attuned to contemporary breakthroughs.

STROH 60 is a proper allrounder: besides hot beverages and cocktails, it is particularly suited for making jams, chutneys and jellies. It is also used in the classic rumtpof (fruits preserved in rum and sugar) by those who find STROH 80 a bit too strong. Furthermore, STROH 60 adds a refined touch to game, pork, and beef dishes, and it is an aromatic enricher for sweet culinary creations.

As many recipes using almonds, is a very old tradition and has its origins in 1500. In the town of Saronno to the painter Bernardino Luini was commissioned a fresco depicting the Virgin and the Adoration of the Magi . The fresco is still visible in the Santuario della Beata Vergine dei Miracoli. Legend has it that during the period when the artist lived in Saronno alloggiasse at a particularly beautiful innkeeper , of which he fell in love to the point of using her as a model for his Madonna . To thank him , she offered him an elixir of herbs, toasted sugar, bitter almonds and brandy that was immediately appreciated and spread in no time. The liquor then maintained a sense of affection and friendship, and is now one of the most popular Italian products abroad. Is not translated, and the name remains the same in all languages. In the town of Saronno is located the historic establishment of the company Illva Saronno Spa, producer of the liquor with the brand " Disaronno ".

The recipe of the Amaretto Disaronno includes the use of almonds essential oils combined with sweet spices. It has a bitter-sweet taste, an amber colour and a final note of almonds.

Curiosity: the rectangular bottle was designed by an artist of Murano, an isle in the Venice Laguna known for its handmade glassware production.