Sangallo – Apicella liquore amaro – mountain herbs

is the creation of an alchemist monk of 1630, and is a natural product obtained from the maceration and distillation of 32 particularly selected mountain herbs.
The friar usually offered this healthy bitter liqueur to pilgrims who visited the monastery on the Velva hill. The Amaro Alpicella, produced according to the ancient recipe, is tonic and excellent after meals, it is drunk neat, with ice and also with a splash of soda water.

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Note: The image of the vintage and alcohol content shown on the website is for illustrative purposes only; these characteristics may vary from year to year.