Made from the infusion of numerous ingredients, obtained from 4 continents. After the infusion takes place, Fernet rests in wood barrels for at least a year. The name of this liqueur, according to many, originated from the Milanese dialect fer net, literarily, a clean iron, from the hot metal rod once used to mix the ingredients together. And it is, in fact,  in Milan that Fernet acquired its fame, thanks to producer Bernardino Branca who, more than 150 years ago, started producing the famous amaro. Fernet is best consumed after a meal, to help digestion, but can also be used as an addition to espresso coffee.

Ripe wine, but with still young tannins, quite harmonious, with a color that can vary from ruby ​​red to amaranth red. Of medium-high alcohol content due to very low yields per hectare, with a warm, rightly tannic and savory taste and aromas ranging from floral to fruity. 

Lifted aromas of blackcurrant, blackberry and vanilla are accompanied by vibrant, dark berryrnfruits on the palate. The finish is long with fine-grained tannins from sixteen monthsrnmaturation in a combination of new and older French oak hogsheads. Although drinkingrnwell now this wine may be cellared for up to ten years from vintage.

The palate is rich and generous with a realrnvitality that is heightened by the creamy mouth-feel.