Высококачественный Итальянский ликер для напитков Mi.To 20% vol 50cl алкогольный напиток

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Mi.To

Aperitif


IL MITO DI ANGERA (THE MI.TO OF ANGERA)
THE ANCESTOR OF ITALIAN APERITIFS.
THE FATHER OF NEGRONI.
The MiTo is the progenitor of a series of iconic cocktails of the modern mixing, including the Americano and the Negroni, the
father of all Italian aperitifs of the early 900.
The name Milano Torino originates from the two cities where the key ingredients of this equal parts cocktail were born.
The Vermouth does indeed come from Turin, while the Bitter is from Milan.
The cocktail is served in an Old Style glass with plenty of ice and a never failing fragrant orange slice.
What happens when high quality products are blended by a 175 years old brand?

Ingredients:
Vermouth Rosso Style 31
Bitter




Awards & Acknowledgements


Rossi d’Angera Distillery is one among the few Italian companies who can boast the acknowledgment of the reached excellence : the Royal House Patent, given by King Emanuele III to Cav. Arturo Rossi on September 30th 1931.




Company Profile





Guided by Arturo Rossi, direct heir of the founders, and by his son Nicola, Rossi d'Angera can boast an annual production of 150,000 bottles of the highest quality: grappas, gin, vermouth, bitters and other liqueurs exported mostly in Italy and, to a lesser extent about 20% to Germany, Belgium, Spain, Switzerland, Great Britain, Austria, Canada, North America and Australia.


Our Land



Rossi d’Angera has always been committed to spreading the culture of "drinkingwell", i.e. drinking high quality Italian products, that’s why it uses raw materials coming from the province of Varese: Nebbiolo, Barbera, Vespolina, Croatina, Uva Rara, Bussanello, Merlot and Chardonnay grapes, grown on the so-called "ronchi", the typical terraces of the area, defining the local geographical indication (PGI).


Why Choose Us




The procedures applied are the traditional and natural ones, handed down over time and, partly, innovated. The choice of quality products, the use of fresh pomace, the distillation process with steam boilers, the column concentration and manual cutting out of heads and tails, while monitoring temperatures, are just a few of the secrets of a slow and in exorable success.
Through natural and gentle processing, the quality of the raw material is kept and the nuances, making the final product unique, are captured.


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