Bordiga, Aperitivo, NV (1L)
The spritz aperitivo for people who don't much like what usually goes in a spritz. Distilleria Bordiga has worked in Cuneo, at the foot of the Piedmontese Alps, since 1888, and sources its botanicals - hand-picked alpine herbs, bitter orange peel, Chinese rhubarb root, gentian, cinchona, vanilla, cloves - from within about fifty miles of the still. Everything is macerated the slow way and filtered through paper, and the color in the glass is whatever the botanicals made it: nothing is added. At 16 percent it has more spine than the mass-market stuff, and the bitterness is real rather than decorative. Build the classic spritz - three parts prosecco, two parts Bordiga, one part soda, plenty of ice - or just pour it over ice with soda and an orange slice. The liter will not go to waste.
Bordiga, Aperitivo, NV (1L)
The spritz aperitivo for people who don't much like what usually goes in a spritz. Distilleria Bordiga has worked in Cuneo, at the foot of the Piedmontese Alps, since 1888, and sources its botanicals - hand-picked alpine herbs, bitter orange peel, Chinese rhubarb root, gentian, cinchona, vanilla, cloves - from within about fifty miles of the still. Everything is macerated the slow way and filtered through paper, and the color in the glass is whatever the botanicals made it: nothing is added. At 16 percent it has more spine than the mass-market stuff, and the bitterness is real rather than decorative. Build the classic spritz - three parts prosecco, two parts Bordiga, one part soda, plenty of ice - or just pour it over ice with soda and an orange slice. The liter will not go to waste.
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Shipping & Returns
Description
The spritz aperitivo for people who don't much like what usually goes in a spritz. Distilleria Bordiga has worked in Cuneo, at the foot of the Piedmontese Alps, since 1888, and sources its botanicals - hand-picked alpine herbs, bitter orange peel, Chinese rhubarb root, gentian, cinchona, vanilla, cloves - from within about fifty miles of the still. Everything is macerated the slow way and filtered through paper, and the color in the glass is whatever the botanicals made it: nothing is added. At 16 percent it has more spine than the mass-market stuff, and the bitterness is real rather than decorative. Build the classic spritz - three parts prosecco, two parts Bordiga, one part soda, plenty of ice - or just pour it over ice with soda and an orange slice. The liter will not go to waste.
