DRINK

Capacity cl. 33

New Zeland Red Ale 5.6% vol.

Aromas of ripe fruit and caramel emerge, with a slight malted hint.

The entry into the mouth is soft enveloping, an elegant balance between delicate hints of coffee, chocolate and citrus fruits.

Third prize in the "Beer of the Year" 2017 competition

Capacity cl. 33

Double IPA 7.4% Vol.

Golden color with orange reflection, creamy foam.

Cold hopping releases fruity and herbaceous aromas to the nose.

A beer of great personality, on the palate the decisive amro is balanced by the malty character which, combined with extreme hopping, hides the alcohol content and leaves a pleasantly dry and bitter finish.

First place in the "Beer of the Year" 2016 and 2014 competition

Mention of "Great beer" in the Slow Food Guide 2019, 2017, 2015

Nose: intense with great finesse, characteristics of the vines;

Taste: dry and balanced;

Serving suggestions: red meat dishes and aged cheeses;

ForFormat cl. 75

Color: murice red

Bouquet: Intense and ethereal with great finesse and complexity, characteristic of the varieties

Taste: Soft and dry, with excellent structure and bitter aftertaste

Particularly recommended for red meat dishes and aged cheesesmat cl. 75

Color: murice red

Bouquet: Intense and ethereal of great finesse and complexity, characteristic of the varieties

Taste: Soft and dry, with excellent structure and bitter aftertaste

Especially recommended for red meat dishes and aged cheeses

Format cl. 75

Color: Straw yellow

Aroma: Fruity with light hints of dried fruit

Taste: Dry and harmonious

Ideal to drink with seafood appetizers, fish and white meats

Format cl. 75

Color: Intense ruby red

Aroma: The nose reveals a complex aroma, with notes of plum and cherry, spicy, with hints of rosemary and vanilla

Taste: On the palate it is full-bodied, soft and harmonious, pleasant and easy to drink

For the whole meal, it goes well with robust first courses, red meats and game, hard cheeses

FormaFormat cl. 75

Color: Soft red

Aroma: Fruity with light hints of spices

Taste: Dry, sapid, pleasant and generous

Perfect to drink throughout the mealt cl. 75

Color: Soft red

Aroma: Fruity with light hints of spices

Taste: Dry, sapid, pleasant and generous

Perfect to drink throughout the meal

AmoreTerra merges the knowledge of over one hundred farmers and artisans with our experience in product development and marketing in a single brand.

The production chain is built step by step for each product

Thanks to this the company can create high quality organic products, with more intense aromas and flavors and with better nutritional and beneficial properties.

AmoreTerra merges the knowledge of over one hundred farmers and artisans with our experience in product development and marketing in a single brand.

The production chain is built step by step for each product

Thanks to this the company can create high quality organic products, with more intense aromas and flavors and with better nutritional and beneficial properties.

AmoreTerra merges the knowledge of over one hundred farmers and artisans with our experience in product development and marketing in a single brand.

The production chain is built step by step for each product

Thanks to this the company can create high quality organic products, with more intense aromas and flavors and with better nutritional and beneficial properties.

One of the best known Italian aperitifs.

The bitterness of the Sicilian tradition.

The classic Italian non-alcoholic aperitif

Famous Italian aperitif. Alcoholic beverage.

The Italian spritz.

Still prepared respecting the secret recipe of 1815. Obtained from the maceration of 33 varieties of herbs, spices and roots.

Italian bitter produced with the bark of "China Calissaia" and a mixture of herbs and aromatic essences.

Calabrian herbal liqueur, the result of an ancient Calabrian recipe which was later reworked and improved.

Fernet-Branca is an Italian bitter made up of 27 herbs and spices from four continents

Amaro Montenegro is an Italian amaro produced for the first time in 1885. Its production takes place in the San Lazzaro di Savena plant.

Sambuca is a classic civitavecchiese liqueur, made from the processing of aniseed. Created by Luigi Manzi in 1851. The most famous is certainly the one produced by Molinari-