Value proposition

The new brainchild by Giuseppe Gallo that encapsulates the Italian art, architecture and poetry in a liquid form.

The UK’s leading authority in Italian spirits, Giuseppe Gallo, has announced the launch of ITALICUS® Rosolio di Bergamotto in an exclusive portfolio of on-trade accounts. Capitalising on the worldwide trend of
aperitivo, Giuseppe has selected London, Milan and New York City to lead the global revival of Rosolio with the launch of his brand new liquid, ITALICUS® – a modern take on this forgotten category.

CAPTURING THE ITALIAN SPIRIT

Remaining faithful to the historic origins of Rosolio, the original Italian aperitivo once enjoyed by the King of Savoy, ITALICUS® has been in development for almost a year and is masterfully created using a recipe which dates back to the late 1800s. So popular was Rosolio in the 19th Century that each of Italy’s regions
had their own distinctive variations - enjoyed as the aperitivo of the people.
Championing the humble bergamot fruit, ITALICUS® is produced at a family-owned distillery established in 1906 in Moncalieri, Torino. Bergamot from the UNESCO-protected area in the Calabrian region and cedro from Sicilia are infused in cold water to release their essential oils, in a time honoured process called Sfumatura, before being blended with Italian neutral grain spirit.

A delicate combination of Roman chamomile from Lazio, lavender, gentian, yellow roses and melissa balm from Northern Italy are then macereted together for several days before being married with the bergamot and cedro essential oils to create the final liquid.

TASTING NOTES

ITALICUS® is lightly citrus on the nose with hints of rose and lavender. On the palate, fresh tones of ripe
citrus fruits are balanced with a light bitter and floral spice before giving way to a complex and long lasting finish.
To enhance the delicate flavours of the botanicals, ITALICUS® is best enjoyed 50/50 with Prosecco over
ice and garnished with three green olives to balance the floral aromas with a touch of saltiness.