Aperol liter

Description

History

Aperol Fratelli Barbieri was created by the Barbieri brothers Luigi and Silvio in 1919 in Padua, following 7 years of product improvement.

The recipe remains unchanged today; the elements that have made it such a successful product are the beautiful bright orange colour, the bitter-sweet taste and the low alcohol content, which have made it pleasant to drink and suitable for practically all categories of customers.

In the 1950s it began to be consumed in its Spritz version: both in the Venetian style, with the addition of white wine, and with prosecco, and it was consecrated as a product-symbol of Italian spirit.

Production method

Aperol Fratelli Barbieri is an aperitif which is obtained by macerating some ingredients, in particular orange, roots and herbs. The production recipe is still secret and has remained unchanged since 1919. The alcohol content is 11%.

Alcohol content

11%

Usage

Aperol Fratelli Barbieri is the aperitif par excellence, it can be consumed smooth, with a little ice or mixed with other products taking the name of Aperol Spritz; the most traditional and well-known are the one with the addition of seltzer and prosecco, or the Venetian one, where we find white wine instead of prosecco.

Tasting notes

Aperol Fratelli Barbieri has a characteristic bright orange colour.

On the nose mainly citrus with hints of orange, but also some sweet spices such as vanilla. It enters the mouth soft and round, only to leave a bitter finish due to the use of herbs.