The term Sfumato derives from the italian word for smoke. It is traditionally associated with a style of Renaissance painting characterized by subtle transitions between areas of dark and light.This speaks directly to the profil of this amaro wich marries a dark smokiness with nuanced bitter woodsiness from alpine herbs and notes of sweet alpine berries. The production of a rabarbaro liqueur by the amari and aperitivi producer Cappelletti dates back almost a century. The main ingredient is a special Chinese Rhubarb for generations grown in Trentino Alto Adige e Veneto , where it has long been used in a variety of amari.

This particular dark colored liqueur has delicate aromas of orange, notes of medicinal herbs and rhubarb. Its sweet and bitter taste at the same time has conquered palates all over the world for decades. Excellent to drink smooth at the end of a meal or with ice; its particularity makes it ideal to be diluted with hot water and the addition of lemon zest to obtain a special winter drink.

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.

Fragrante is low in sugar, light on alcohol and big on flavour which means it can switch from a refreshing aperitivo to a soothing amaro. Best of all, there are no preservatives, colourants or acidity correctors.