Created by Louis-Napoliean Mattei in 1872, this is the oldest apertif of Corsica nad one of the finest. It starts with a mistelle - or grape must - of Muscat and Vermentinu and then flavored with a rage of aromatic spices and walnuts and bittered with cincona (quinine) bark. It's very deeply flavored and finishess dry with a bite. Classically served cold with citrus peel and maybe soda, it's great in Rye and makes a mean Boulevardier.
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