History

Originating from the Piedmont region of Italy, Cardamaro was created by the Bosca family, who have been producing wines and spirits since 1831. Initially developed as a medicinal tonic in the late 19th century, it was traditionally used by vineyard workers for its perceived health benefits. The recipe was inspired by the historical use of blessed thistle (Cardus Benedictus) and cardoon, a relative of the artichoke, both known for their digestive properties.

Manufacturing Method

Produced through a wine-based infusion process using primarily cardoon and blessed thistle, along with other botanicals. The base is Moscato wine, which is infused with the herbs and spices through a careful maceration process. After infusion, the liquid is aged in oak barrels for about six months, allowing the flavors to integrate and develop complexity. The final product is bottled at a moderate 17% ABV.

Origin

Manufactured in Costigliole d'Asti, Piedmont, Italy. The region is renowned for its wine production and herbal liqueur traditions. The local terroir and climate influence both the base wine and the botanical ingredients used in production.

Taste Profile

Presents a uniquely gentle and wine-forward character with subtle bitter notes. Initial flavors include caramel, toffee, and dried fruit, reminiscent of oxidized wines. Mid-palate reveals herbal notes from the cardoon and blessed thistle, with hints of cinnamon and citrus. The finish is mildly bitter with a pleasant sweetness, making it more approachable than traditional amari. Shows characteristics of both a fortified wine and an amaro.