About the maker
Enrico and Piero, childhood friends and classmates, born in 1983, started making liqueur in two rooms in one of their grandparent's house in 2011. Now, in their own barn, they are even cultivating their own botanicals for the spirits.
The choice of raw materials is their primary focus. Looking at the quality wheat distillate, using water from the Maritime Alps, local herbs and plants, selected spices and sugars. Processing is long and physical without shortcuts such as flavourings, colourings, essences and stabilisers. Along the years the duo have deepened their knowledge and refined their techniques, but still proud to produce liqueurs with the same “homemade” approach they've always followed from the beginning and keeping an eye on their roots.See the Argalà collection here