Giovanni Bosca
Cardamaro Vino Amaro
Cardamaro Vino Amaro
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A beloved Italian vino amaro made from Cardoon, a less domesticated cousin of the artichoke. Cardamaro leads with a gentle, almost honeyed bitterness, followed quickly by a savory, alpine finish. The recipe has its origins in 1950s, when cardoon and its relatives were very much in vogue for their digestive properties. Its roots, however, are much older. The Romans used cardoon and other thistles to bolster digestion and detoxify the body. Like so many aromatized wines, Cardamaro's beginnings were medicinal. Today, it's less known for its healing effects but is no less loved for its delightful flavor.
About Giovanni Bosca
About Giovanni Bosca
Rachele Torlasco Bosca, an distinguished member of the Bosca family, and an amateur scholar of botanical medicinals, was infatuated with aromatized wine. She happened upon the inspiration for Cardamaro by chance over dinner with friends. Discussion happened to turn to the heirloom nizza monferrato varietal of cardoon, a bitter relative of the artichoke long used to enhance digestion and strengthen the liver. The following day, she embarked on an expedition of study, macerating cardoon into spirits and blending it into aromatized wine. Over the following years, the Bosca family continued in Rachele's footsteps, expanding her original recipe. In addition to nizza monferrato cardoon, Cardamaro includes blessed cardoon, milk thistle, and other selected herbs such as calumba, juniper, gentian berries, cloves, liquorice root, cardamom, lemon peel and marjoram. The majority of these botanicals are cultivated in Piemonte. The alcohol extraction was blended with wine and 23 additional botanicals before short span of oak aging. The result is a vino-amaro with gentle, earthy bitterness and a rounded, sweetly spiced edge.
Region
Region
Canelli d’Asti, Italy
Technical Details
Technical Details
