Fior di Vite is the Italian speciality obtained through the accurate steam-distillation of the skins, stems and seeds of the grape just after the crushing. Thanks to more refined distillation techniques and to an upper scale packaging it has gained more and more consumers in the domestic and international markets. Fior di Vite is nicely distinguishable from all the other Grappa by its characteristic packaging, the “sacco” (a cloth bag).
€17.80
Fior di Vite is the Italian speciality obtained through the accurate steam-distillation of the skins, stems and seeds of the grape just after the crushing. Thanks to more refined distillation techniques and to an upper scale packaging it has gained more and more consumers in the domestic and international markets. Fior di Vite is nicely distinguishable from all the other Grappa by its characteristic packaging, the “sacco” (a cloth bag).
Possibly the best known and most prestigious French liqueur in the world. Grand Marnier Cordon Rouge is delicate blend of fine cognacs from the best growing areas and distilled essence of wild tropical oranges.
€33.75
Possibly the best known and most prestigious French liqueur in the world. Grand Marnier Cordon Rouge is delicate blend of fine cognacs from the best growing areas and distilled essence of wild tropical oranges.
Pimm’s No. 1 is a gin-based liquor made in England from dry gin, liqueur, fruit juices and spices. It was created in 1859 by the English oyster bar owner James Pimm. The recipe is still a secret, and only six persons know exactly how it is made.
€19.50
Pimm’s No. 1 is a gin-based liquor made in England from dry gin, liqueur, fruit juices and spices. It was created in 1859 by the English oyster bar owner James Pimm. The recipe is still a secret, and only six persons know exactly how it is made.
The Sicilian lemons are prized for their aroma. Once collected, they are peeled by hand. The skins of the lemons are then left to infuse in alcohol and grappa. The result is a sweet liqueur, fragrant and aromatic.
€17.10
The Sicilian lemons are prized for their aroma. Once collected, they are peeled by hand. The skins of the lemons are then left to infuse in alcohol and grappa. The result is a sweet liqueur, fragrant and aromatic.
Spritzzoso is produced according to La Gioiosa philosophy. Quality is assured by the production method. The secondary fermentation directly from the must enhances the typical fruity and flowery notes of the semi-sparkling wine.With the addition of special flavours the typical recipe is guaranteed.
€9.15
Spritzzoso is produced according to La Gioiosa philosophy. Quality is assured by the production method. The secondary fermentation directly from the must enhances the typical fruity and flowery notes of the semi-sparkling wine.With the addition of special flavours the typical recipe is guaranteed.
The legend of TIA MARIA dates back to the mid-17th century, when a beautiful young Spanish aristocrat fled the turmoil colonial war brought to the island of Jamaica. Her maid saved one family treasure, a small jewelry box with black pearl earrings and an ancient manuscript with the recipe for a mysterious liqueur. The recipe was named after the courageous woman: TIA MARIA. It was then rediscovered in the 1950s by Dr. Kenneth Leigh Evans, who began to produce and market it. Still made to the original Caribbean recipe by ILLVA Saronno and distributed in over 60 countries, TIA MARIA is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum. Rich copper and golden amber tones blend with an enticing caramel nose to make TIA MARIA an ideal mixer in exotic cocktails.
€16.60
The legend of TIA MARIA dates back to the mid-17th century, when a beautiful young Spanish aristocrat fled the turmoil colonial war brought to the island of Jamaica. Her maid saved one family treasure, a small jewelry box with black pearl earrings and an ancient manuscript with the recipe for a mysterious liqueur. The recipe was named after the courageous woman: TIA MARIA. It was then rediscovered in the 1950s by Dr. Kenneth Leigh Evans, who began to produce and market it. Still made to the original Caribbean recipe by ILLVA Saronno and distributed in over 60 countries, TIA MARIA is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection, complemented with a touch of Jamaican rum. Rich copper and golden amber tones blend with an enticing caramel nose to make TIA MARIA an ideal mixer in exotic cocktails.
