With a bitter taste that lingers on, it can be enjoyed neat, or as a long drink mixed with soda water, enjoy the bitterness of this amaro after dinner.

Amaro di Erbe DiBerta this selection goes back to an old original recipe from our father Paolo. In very few words is a blend of Hydrated alcohol, Sugar, an infuse of many different herbs, aromatic roots, natural flavoring all distilled together. The alcohol content is 30% vol. and it’s sold to the consumers in an elegant case.

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.

Born in the hills of Abruzzo in Villa Santa Maria, in the province of Chieti, by Cavalier Francesco Jannamico - the founder of the homonymous company, established in 1888, has won 18 international awards and honors. The liqueur is prepared with the same care and with the same love of a time and its formula is trampled unchanged from generation to generation.