Distilleria Sangallo Cinque Terre
Through its products, Distilleria Sangallo Cinque Terre captures and bottles the essence of one of the most fascinating and evocative corners of Italy: the Cinque Terre. The distillery, always family-run, was founded in 1964 in San Salvatore di Cogorno, although the current headquarters is in San Colombano Certenoli, in the province of Genoa, where the ancient recipes passed down from ancestors are still preserved.
The liqueurs and bitters from Distilleria Sangallo Cinque Terre are made from selected ingredients such as almond, gentian, cinchona, bitter orange, mint, lemon, basil, and mandarin. The production is based on ancient recipes and artisanal processes, from the infusion of natural botanicals to distillation. In particular, the Amaro Camatti, the flagship of the selection, is crafted through a process of infusion and maceration of selected botanicals. The infusion is then allowed to decant in barrels or stainless steel tanks and is then filtered to remove any impurities.The last step involves adding a syrup of water and sugar to balance the characteristic bitter taste of the liqueur. As for the grappas, selected pomace from small producers in the eastern and western Liguria is used for their production, obtained from local grapes such as Vermentino, Pigato, Albarola, Bosco, Rossese, and Ormeasco.
Distilleria Sangallo Cinque Terre specializes in the production of bitters, liqueurs, and distillates intimately linked to Liguria, with its herbs, flowers, aromatic roots, and characteristic fruits. The star of the range is undoubtedly Amaro Camatti, whose production has multiplied thanks to the high appreciation from the public, both nationally and internationally. Regarding the bitters, the producer himself recommends enjoying them neat at room temperature to fully appreciate their aromas and flavors, although they can also be served chilled with a few ice cubes.
Through its products, Distilleria Sangallo Cinque Terre captures and bottles the essence of one of the most fascinating and evocative corners of Italy: the Cinque Terre. The distillery, always family-run, was founded in 1964 in San Salvatore di Cogorno, although the current headquarters is in San Colombano Certenoli, in the province of Genoa, where the ancient recipes passed down from ancestors are still preserved.
The liqueurs and bitters from Distilleria Sangallo Cinque Terre are made from selected ingredients such as almond, gentian, cinchona, bitter orange, mint, lemon, basil, and mandarin. The production is based on ancient recipes and artisanal processes, from the infusion of natural botanicals to distillation. In particular, the Amaro Camatti, the flagship of the selection, is crafted through a process of infusion and maceration of selected botanicals. The infusion is then allowed to decant in barrels or stainless steel tanks and is then filtered to remove any impurities.The last step involves adding a syrup of water and sugar to balance the characteristic bitter taste of the liqueur. As for the grappas, selected pomace from small producers in the eastern and western Liguria is used for their production, obtained from local grapes such as Vermentino, Pigato, Albarola, Bosco, Rossese, and Ormeasco.
Distilleria Sangallo Cinque Terre specializes in the production of bitters, liqueurs, and distillates intimately linked to Liguria, with its herbs, flowers, aromatic roots, and characteristic fruits. The star of the range is undoubtedly Amaro Camatti, whose production has multiplied thanks to the high appreciation from the public, both nationally and internationally. Regarding the bitters, the producer himself recommends enjoying them neat at room temperature to fully appreciate their aromas and flavors, although they can also be served chilled with a few ice cubes.
