Amaro Alpino is still the result of the careful combination of botanicals identified in 1930 by the founder Agostino Pontillo and combined in a secret recipe.. Amaro Alpino is made with the natural infusion of 22 herbs, roots and berries. In particular Gentiana, Juniper Berries, Salvia Sclarea and Elderflower stand out above all. Thanks to its processing improved over time, now we have an Amaro rich in mountains scents and perfect for digestion.
Gentiana is a genus of plants typical of Alpine arc. Roots give to Amaro markedtonic and digestive properties.
Juniper is a genre of plants very common in Italy. Juniper berries give Amaro digestive properties and help to prevent abdominal bloating.
Distinguished by their refreshing and thirst-quenching note, they promote the elimination of toxins and help the immune system.
Salvia Sclarea is a very fragrant plant typical of the Alps, characterized by relaxing and purifying properties.