The Liqueurs

The aromatic substances used in the liqueurs are comprised of roots, bark, leaves, flowers, fruits and seeds of wild or cultivated plants. Some are catalogued under the denomination of spices. The flavours, aromas and fragrances come from authentic ingredients, the result of tireless searching for the highest quality raw ingredients.

liqueurs

Liquors from our production

Nocino

NOCINO, a "walnut elixir" is prepared by gathering the unripe fruits on the night of the feast of St. John (between 23rd and 24th June).
The husks are harvested whilst still fresh and by hand, without striking the branches of the walnut trees growing on the remote Poggio Vecchio farm, in the splendour of the Monte Mauro Hills in Brisighella.

NOCINO, a ""walnut elixir"" is prepared by gathering the unripe fruits on the night of the feast of St. John (between 23rd and 24th June).
The husks are harvested whilst still fresh and by hand, without striking the branches of the walnut trees on the remote Poggio Vecchio farm, in the splendour of the Monte Mauro Hills in Brisighella.

Coffee

The never-ending search for the best coffee selections is the impassioned beginning of an ancient process that is simultaneously current and exciting. The painstaking infusions and the agitations undertaken at precise intervals allow the flavour and perfume that gives us this wonderful elixir to be to affixed and multiplied.

 

 The never-ending search for the best coffee selections is the impassioned beginning of an ancient process that is simultaneously current and exciting. The painstaking infusions and the agitations undertaken at precise intervals allow the flavour and perfume that gives us this wonderful elixir to be to affixed and multiplied.

Centerbe

The name Centerbe, with its Centerba and Cianterba variants, derives from one hundred herbs in reference to the hundred types of plants that would be used in the traditional preparation. Centerbe is a great aperitif to be served cold over ice cubes, the high concentration of herbs contained within rendering it also an indispensable conclusion to a meal. Its bright green colour and Piedmont mint flavour make it a perfect base for the preparation of cocktails.

The name Centerbe, with its Centerba and Cianterba variants, derives from one hundred herbs in reference to the hundred types of plants that would be used in the traditional preparation. Centerbe is a great aperitif to be served cold over ice cubes, the high concentration of herbs contained within rendering it also an indispensable conclusion to a meal. Its bright green colour and Piedmont mint flavour make it a perfect base for the preparation of cocktails.

Ciliegia Rosolio

CILIEGIA ROSOLIO derives from the skilled maceration of ripe cherries in pure alcohol. The liqueur is delicately perfumed and extremely pleasing to the taste.
The word "rosolio" derives from the ancient Latin "ros-solis", whose literal translation is "dew of the sun".

 

CILIEGIA ROSOLIO derives from the skilled maceration of ripe cherries in pure alcohol. The liqueur is delicately perfumed and extremely pleasing to the taste.
The word "rosolio" derives from the ancient Latin "ros-solis", whose literal translation is "dew of the sun".

Grappa Invecchiata

The characteristics of a good grappa depend on the grape variety, degree of ripeness of the grapes at harvest, by mustment technologies and distillation methods. COIMA's grappa is obtained from the purest distillation of the pomace of only Sangiovese grapes.
Ardent, soft and elegant, it is born from the distillation of the pure pomace of select Sangiovese grapes and aged in oak wood.

The characteristics of a good grappa depend on the grape variety, degree of ripeness of the grapes at harvest, by mustment technologies and distillation methods. COIMA's grappa is obtained from the purest distillation of the pomace of only Sangiovese grapes.
Ardent, soft and elegant, it is born from the distillation of the pure pomace of select Sangiovese grapes and aged in oak wood.

Grappa

The characteristics of a good grappa depend on the grape variety, degree of ripeness of the grapes at harvest, by mustment technologies and distillation methods. COIMA's grappa is obtained from the purest distillation of the pomace of only Sangiovese grapes.

 The characteristics of a good grappa depend on the grape variety, degree of ripeness of the grapes at harvest, by mustment technologies and distillation methods. COIMA's grappa is obtained from the purest distillation of the pomace of only Sangiovese grapes.

Limoni e Zagara

We use mature and untreated lemons and, with a patient hand, slice the subtle and fragrant yellow rind that is left to rest in alcohol. The high concentration of natural extract used in the preparation renders an intensity to the flavour and vibrancy to the colour. Finally, we add the spicy charm of Zagara, being Orange Blossom.

 We use mature and untreated lemons and, with a patient hand, slice the subtle and fragrant yellow rind that is left to rest in alcohol. The high concentration of natural extract used in the preparation renders an intensity to the flavour and vibrancy to the colour. Finally, we add the spicy charm of Zagara, the Orange Blossom.

Liquirizia

Liquirizia is a particularly well-known and appreciated liqueur, born from a long and concentrated infusion of licorice roots.
The name Liquirizia derives from two Greek words: "Glykys" which means sweet, and "rhiza" that refers to the root. Known since ancient times for its delicious taste and medicinal properties, licorice was cited by Hippocrates and used by Napoleon.

Licorice is a particularly well-known and appreciated liquor that comes from a long and concentrated infusion of licorice roots.
The word 'licorice' comes from two Greek words: " glykys", which means sweet and " rhiza", which stands for root. Known since ancient times for its delicious taste and medicinal properties, licorice was cited by Hippocrates and used by Napoleon.

Miela Grappa

In ancient times, man observed that when honey was exposed to air and wet with the dew of the morning, it would transform into an alcoholic liquid after a few days. This liquid - called mead - became the drink par excellence of the northern European tribes. With its delicacy, aromatic complexity, perfume and strong flavour combined with the pure distillation of selected pomace, the acacia honey used in Miela Grappa creates a liqueur with soft and balanced bouquet.

 In ancient times, man observed that when honey was exposed to air and wet with the dew of the morning, it would transform into an alcoholic liquid after a few days. This liquid - called mead - became the drink par excellence of the northern European tribes. With its delicacy, aromatic complexity, perfume and strong flavour combined with the pure distillation of selected pomace, the acacia honey used in Miela Grappa creates a liqueur with soft and balanced bouquet.

Millefiori

Il Millefiori è un liquore che prende ispirazione dalle decine di ricette di origine monastica che per anni hanno custodito il segreto di questo elisir. Uno dei componenti principali del Millefiori è la Curcuma, radice del benessere. Originaria dell'India, veniva raccolta e conservata con infinita cura dai Monaci Missionari. Già allora apprezzata e ricercata, questa radice viene ancora oggi utilizzata come benefica protettrice dell'organismo.

 The MILLEFIORI is a liqueur that takes inspiration from dozens of monastic origin recipes that for years have guarded the secret of this elixir. One of the main components of Millefiori is the Turmeric, root of being. Originary from India, it was collected and stored with infinite care by the Missionaries Monks. Even then appreciated and rare, this root is still used today as a unique body defender.

Mirtilla Grappa

In the Middle Ages, the Salerno School found that distillates were also a good solvent for extracting active ingredients, flavours, aromas and colours from herbs and fruits. Mirtilla Grappa is made using the pure, soft distillate of selected pomace for the extraction of flavours, fragrances and colours from choice blueberries.

 

 In the Middle Ages, the Salerno School found that distillates were also a good solvent for extracting active ingredients, flavours, aromas and colours from herbs and fruits. Mirtilla Grappa is made using the pure, soft distillate of selected pomace for the extraction of flavours, fragrances and colours from choice blueberries.

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