Amaro Quintessentia

The history of this Amaro began in 1933 with the alchemical art of Antonio Nonino, who began producing Amaro Carnia using grappa and herbal infusions. 

In 1984 the idea of Grape Aquavite was born. 

In 1987 Grape Aquavite was made softer and more complex by ageing in barriques of different woods.

In 1992 was born the idea of enhancing Quintessentia bitters with Grape Aquavit' aged over 12 months in Limousin, Nevers and small barrels previously used for sherry.

This Amaro is characterised by the harmony created by balsamic notes of herbs, spices and citrus notes.