{"title":"Fortified \u0026 Dessert","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv style=\"text-align: center;\" class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv style=\"text-align: center;\" class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003cdiv class=\"section__title section__title--desc section__title--center home-rich-text__title js-sr-loaded\"\u003e\n\u003ch2 class=\"section__title-text\" data-live-text-setting=\"section.16143590462e02e4d3.section_title\/escape\" style=\"text-align: center;\"\u003e🚀 LAUNCH YOUR CELLAR! 🚀\u003c\/h2\u003e\n\u003ch2 style=\"text-align: center;\"\u003e🛫 SATELLITE NOW SHIPS TO 45 STATES! 🚚\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"home-rich-text__content u-text-center rte js-sr-loaded\" data-live-text-setting=\"section.16143590462e02e4d3.text\"\u003e\n\u003ch4 style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e-10% Off 3+ \/ -\u003c\/em\u003e\u003cem\u003e15% Off 6+ \/ -20% Off 12+ Bottles\u003c\/em\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch6 style=\"text-align: center;\"\u003e\u003ca href=\"http:\/\/www.satellitesb.com\/club\"\u003e\u003ci\u003eJoin Our Wine Club For Even Deeper Discounts!\u003c\/i\u003e\u003c\/a\u003e\u003c\/h6\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"contratto-vermouth-rosso-piemonte-it-nv","title":"Contratto - 'Vermouth Rosso' - Piemonte, IT - NV","description":"\"Founded in 1867, Contratto is Italy's oldest Metodo Classico house. It is based in Canelli, Piedmont and boasts impressive underground cellars and 45 hectares of vines. Giorgio Rivetti of La Spinetta purchased Contratto in 2011, thus adding sparkling wines, vermouths and bitters to his production line. The vines are located in Alta Langa, and some plantings of Pinot Nero extend up to 850 meters above sea level. Contratto makes about 200,000 bottles per year, and this is seriously some of the best sparkling wine found in Italy distinguished by the distinctive Art Deco designs on the bottle. These wines are very impressive.\"\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36423087489185,"sku":"00071347","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0170.jpg?v=1601097119"},{"product_id":"miro-vermut-extra-seco-catalunya-es-nv-1000ml","title":"Miro - 'Vermut - Extra Seco' - Catalunya, ES - NV - 1000ml","description":"MIRÓ Extra Dry is a special recipe with very low sugar, a fresher aroma of berry fruits like juniper, clear, clean and soft. The main ingredient to prepare any good cocktail!\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36423088963745,"sku":"00071423","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0171.jpg?v=1601097133"},{"product_id":"contratto-vermouth-rosso-americano-piemonte-it-nv","title":"Contratto - 'Vermouth Rosso Americano' - Piemonte, IT - NV","description":"The first Contratto Vermouth recipes date back to the 1890s. They were the base for a Vermouth that was only consumed locally. In the 1920s, the Vermouth production was extended and recipes were modified. Most of the Vermouth was exported as Vermouth became the drink of the epoch. Contratto Vermouth di Torino was the “in” drink in the 1930s, allowing the winery an annual production of 100,000 bottles. Today, with recipes older than 100 years and passed on through the generations, Contratto’s full lineup includes, Vermouth Bianco, Vermouth Rosso, Americano Rosso, Contratto Bitter \u0026amp; Aperitif, and Fernet. For the first time again since the 60s, Contratto is making all classic apertivi and digestivi.\nTorino’s sweeter, more bitter relative never tasted so good! While similar to Vermouth Rosso, Contratto’s Americano Rosso has 20g\/L more sugar than the vermouth, lower alcohol content and three times the wormwood. Americano is the perfect choice for mixing with a spirit that is above 90 proof to provide a light, sweet balance of sugar and acid.\n---\n\"Founded in 1867, Contratto is Italy's oldest Metodo Classico house. It is based in Canelli, Piedmont and boasts impressive underground cellars and 45 hectares of vines. Giorgio Rivetti of La Spinetta purchased Contratto in 2011, thus adding sparkling wines, vermouths and bitters to his production line. The vines are located in Alta Langa, and some plantings of Pinot Nero extend up to 850 meters above sea level. Contratto makes about 200,000 bottles per year, and this is seriously some of the best sparkling wine found in Italy distinguished by the distinctive Art Deco designs on the bottle. These wines are very impressive.\"\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36463928672417,"sku":"00071593","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/americano-contratto-2-247x350.jpg?v=1601331852"},{"product_id":"cappelletti-americano-rosso-il-specialino-trento-it","title":"Cappelletti - Americano Rosso - \"il Specialino\" - Trento, IT","description":"\u003cp\u003ePRODUCT NOTES: While popular today throughout Italy, the \"Spritz\", a drink combination of this red aperitif with a sparkling wine and\/or soda and a slice of orange, shares a history with Cappelletti in the Triveneto. \u003c\/p\u003e\n\u003cp\u003eCappelletti, the venerable 4th generation creator of this product and numerous other aperitivi and amari, is situated in the heart of the Dolomites near Trento. Legend has it that during the time of WWI, soldiers of the Austrian Empire would order the spritz to enliven and add depth to the local bubbly. This soon became a specialty of the region. \u003c\/p\u003e\n\u003cp\u003eIndeed the the Aperitivo Cappelletti is also called \"Specialino\" and may be the oldest of its style still in production. It offers a vibrant and flavorful profile, complimented by bitter undertones on a traditional wine base. Tasting Notes: Pleasant dry finish from a traditional wine base, Yields a less sweet, more balanced Negroni or Americano.\u003c\/p\u003e\n\u003cp\u003eDid You Know? - The story of the “Spritz” we commonly see in Italy today shares a history with Cappelletti in the Triveneto. This drink is most typically a combination of a red bitter with wine, soda, and a slice of orange. Cappelletti is a true ace for wine-and-beer licensees.\u003c\/p\u003e\n\u003cp\u003eA Spritz ramps up the appetite at lower pour-cost than wine-by-the-glass. For beer bars, Cappelletti combines well with French farmhouse ales or Radler-type beers for intense refreshment. The acidity from Cappelletti’s wine base makes a Negroni drier, and more drying, on the palate, which stimulates the appetite and promotes food and wine sales.\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36709809586337,"sku":"00071638","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/SatelliteSB-398.jpg?v=1648080656"},{"product_id":"cocchi-americano-rosa-asti-piemonte-it","title":"Cocchi - Americano Rosa - Asti, Piemonte, IT","description":"Cocchi Americano is an aromatized wine created in 1891 by Giulio Cocchi and since then produced without interruption according to the original recipe.\nThe name “Americano” is both due to the alcohol made bitter (“amaricato”) by the addition of herbs and spices and to the American habit of drinking vermouth with ice and soda.\nProduced according to Giulio Cocchi original recipe, Cocchi Americano is recognized in Asti as the aperitif par excellence – a real piece of history of our town.\nOn its label the original futurist rooster designed in the 30’s and representing his aperitif function (“it awakes the appetite”) as well as one of the symbols of the town of Asti.\nDuring its history, Cocchi has produced some variants to its Aperitivo Americano. The most recent is Cocchi Rosa produced with a base of red wines of Piedmont to which herbs and spices extracts are added, in particular gentian, cinchona, citrus zests and rose petals.\nCocchi Rosa name reminds us that it’s produced with red wines, from which it derives its colour and wild rose notes. Refined with natural extracts of flowers and spices, in particular gentian, cinchona and citrus as per the Americano Bianco but with the addition of saffron, vanilla and rose petals. Its beautiful red colour is completely natural and derives from the wine.\n\n## HOW TO DRINK IT\nThe classic version foresees a cocktail glass with ice cubes, a spray of soda and a zest of rose grapefruit.\nSoda can be pleasantly replaced with ginger beer, lemon soda and tonic water.\nIn its spritz version, Cocchi Rosa is mixed with Brachetto wine and a zest of rose grapefruit or lemon. Garnish it with rosemary.\nThe combination with spirits such as gin, vodka and mescal is particularly positive. Cocchi Rosa is a perfect ingredient for the new trend of “low octane” cocktails, with a low alcohol content.\n\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":36784058106017,"sku":"00071639","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_0427-hdr.jpg?v=1603491807"},{"product_id":"t-w-hollister-oso-de-oro-dry-vermouth-santa-barbara-county-ca-nv-1","title":"T.W. Hollister - 'Oso de oro - Dry Vermouth' - Santa Barbara County, CA - NV","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMade from quality white wine, this vermouth is macerated with a unique blend of 12 botanical ingredients, including orange peel, chamomile, and rosehip. Fruit-forward and floral, this dry style of vermouth is enhance by the subtle herbal notes with a long, pleasant finish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":37674925326532,"sku":"00071737","price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-812.jpg?v=1715975474"},{"product_id":"t-w-hollister-oso-de-oro-red-vermouth-santa-barbara-county-ca-nv-1","title":"T.W. Hollister - 'Oso de oro - Red Vermouth' - Santa Barbara County, CA - NV","description":"We start with white wine, then macerate with a blend of 19 local botanicals, blood orange, chamomile and Hummingbird Sage. Then finish it off with European caramel for that wonderful texture and color.\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":37674925359300,"sku":"00071736","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/Satellite-797.jpg?v=1715975568"},{"product_id":"bonal-gentiane-quina-aperitif-grand-chartreuse-mountains-savoie-fr","title":"Bonal - 'Gentiane-Quina Apéritif' - Grand Chartreuse Mountains, Savoie, FR","description":"Since 1865, this spicy, earthy aperitif has been known as “ouvre l’appétit” - the key to the appetite. Serious in its role as an aperitif, and then popular with sportsmen, Bonal became an early sponsor of the Tour de France. It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Excellent with hard, salty cheeses, salted nuts, or earthy, spicy foods. Bonal is an excellent choice for adding a bitter edge and robust texture. Simply add tonic water and a squeeze of lemon for an afternoon delight. Substitute Bonal for most or all of the gin in a Collins, and serve salted nuts on the side. The vinous texture and balanced aromatics of Bonal make it an excellent substitute for more strident amari, either as aperitif\/digestif or in a stirred cocktail with Scotch, rye, brandy or agave spirits. --- Born in 1826, Hyppolite, Bonal was orphaned at the age of 12 and sent to the Grande Chartreuse Monastery. He became the abbey’s doctor after studying medicine and pharmacology in Paris and Lyon. After eight years in this role, he moved to the neighboring village of Saint Laurent du Pont to become a pharmacist. During meditative walks in the Chartreuse Mountains, Bonal collected numerous wild plants and herbs and studied their digestive and medicinal qualities. This led him to create his namesake fortifying wine in 1865.  The beneficial properties of the cinchona tree were originally discovered by the Quechua, a people indigenous to Peru and Bolivia, who found it an effective muscle relaxant to calm shivering due to low temperatures. The Quechua would mix the ground bark of cinchona trees with sweetened water to offset the bark’s bitter taste, thus producing tonic water. Jesuit missionaries in the early 1600s brought this back to Rome, where quinine in unextracted form came into use to treat malaria, which was endemic to the swamps and marshes surrounding the city of Rome and responsible for the deaths of several popes, many cardinals and countless common Roman citizens. Quinine was isolated and named in 1820 by French researchers, the name being derived from the original Quechua (Inca) word for the cinchona tree bark, quina or quina-quina, which means “bark of bark” or “holy bark”. Large-scale use of quinine as a malaria preventative started around 1850, consumed in tonics or aperitif wines such as these. With other spices and wines selected to balance, many of these quinine aperitif wines became famous and sought out first as delicious and refreshing aperitif drinks. Might we recommend a cocktail? Alpes Aperitif - Build in a goblet filled with ice: - 2 oz Bonal Gentiane-Quina - 2 oz non-alcoholic apple cider or dry hard apple cider. - Garnish with a lemon peel.","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39318437855428,"sku":"00071974","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1144-hdr.jpg?v=1615073122"},{"product_id":"byrrh-grand-quinquina-aperitif-catalonia-fr","title":"Byrrh - 'Grand Quinquina Apéritif' - Catalonia, FR","description":"\u003cp\u003eByrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. Byrrh combines a generous, port-like wine and mistelle base with a firm backbone of natural quinine to produce a fruity, refreshing aperitif by itself, with tonic and a twist, or paired with blue cheese. In cocktails, Byrrh mixes well with vodka, gin, cognac, tequila, Irish whiskey, and grapefruit. Byrrh is produced in Thuir, in the heart of French Catalan territory, near the coast and border with Spain. Add a little gin or tequila to a Byrrh-tonic for a firmer midpalate. Byrrh loves clear spirits—it accepts the astringency of gin, the herbal notes of tequila, or the smokiness of mezcal. Try mixing 1.5 oz Byrrh and 0.5oz of mezcal—this combination is intense, complex, and low-pour cost, whether finished as a long drink with grapefruit and soda, or a stirred drink with your favorite bitters.\u003c\/p\u003e\n\u003cp\u003eABOUT CAVES BYRRH, brothers and traveling merchants Simon and Pallade Violet opened a shop in Thuir with a few small barrels of wine. Simon created a unique recipe from a blend of fine Roussillon wines flavoured with plant extracts and enhanced with cinchona bark (quinine). At first called simply “Hygienic Tonic Wine with Cinchona,” the beverage was named Byrrh in 1876. According to one story, the name is a random invention: the letters B Y R R H were simply code letters attached to a few rolls of cloth stored in the haberdashery owned by the Violet brothers. The company expanded rapidly beginning in the late 1800s, and the Violet family built the expansive cellars that exist today. Caves Byrrh contain the largest oak vat in the world, with a capacity of over 1 million liters.\u003c\/p\u003e\n\u003cp\u003eABOUT QUINQUINA\/CHINATO The beneficial properties of the cinchona tree were originally discovered by the Quechua, a people indigenous to Peru and Bolivia, who found it an effective muscle relaxant to calm shivering due to low temperatures. The Quechua would mix the ground bark of cinchona trees with sweetened water to offset the bark’s bitter taste, thus producing tonic water. Jesuit missionaries in the early 1600s brought this back to Rome, where quinine in unextracted form came into use to treat malaria, which was endemic to the swamps and marshes surrounding the city of Rome and responsible for the deaths of several popes, many cardinals and countless common Roman citizens. Quinine was isolated and named in 1820 by French researchers, the name being derived from the original Quechua (Inca) word for the cinchona tree bark, quina or quina-quina, which means “bark of bark” or “holy bark”. Large-scale use of quinine as a malaria preventative started around 1850, consumed in tonics or aperitif wines such as these. With other spices and wines selected to balance, many of these quinine aperitif wines became famous and sought out first as delicious and refreshing aperitif drinks\u003cbr\u003e\u003c\/p\u003e","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39318437888196,"sku":"00071975","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1150-hdr.jpg?v=1615073122"},{"product_id":"bosca-cardamaro-vino-amaro-canelli-dasti-piemonte-it","title":"Bosca - 'Cardamaro Vino Amaro' - Canelli d'Asti, Piemonte, IT","description":"Bosca is a fourth-generation producer of wines, sparkling wines and amari in Canelli d’Asti in the Piemonte region of Italy. One of the few historic wineries in Canelli still owned by the founding family, Bosca’s cellars have been designated a UNESCO World Heritage Site. --- Outside of the “big three” of wormwood, gentian, and quinine, herbalists worldwide have used many flavors as the backbones of aromatized wines. Many of these wines no longer exist, and many of those flavorings have moved into spirit-based amari and liqueurs. A few examples of “vino amaro” or wine-based amaro, still exist, and use herbal flavors that are harmonious and familiar to traditional drinkers worldwide. Because of their wine base, these products have vinous texture and a depth of flavor that add a welcome breadth when used in mixed drinks.  Cardamaro is a longstanding product of what is today a 4th-generation winemaker in Canelli d’Asti. The primary flavors of Cardamaro are cardoon and blessed thistle, with a short repose in oak for spice and and texture. Drink as aperitif or digestif, outstanding with cider, or use in place of vermouth in many cocktails. Because of the subtle oak treatment, it is possible to use Cardamaro in place of bourbon or rye; combine with *Dolin rouge for a lighter take on a Manhattan. Pair with saltier cheeses or charcuterie. This is an Everyman amaro. After dinner is a wonderful way to enjoy this. It pairs excellently with funkier cheeses, like Epoisses, when most other amari fight them. Create a long drink with apple cider or ginger beer. In addition, the bitterness of cardoon works similarly to wormwood in mixing, so use Cardamaro as an amber vermouth, particularly with whiskey or apple brandy. Chill after opening—the bottle should be good for a couple of months.","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39318496805060,"sku":"00071978","price":46.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1156-hdr.jpg?v=1615074077"},{"product_id":"priorat-natur-vermut","title":"Priorat Natur - Vermut","description":"**IDEAL WITH**.. slightly salty or savoury foods. However, traditional accompaniments from this region are olives, nuts and clams. It is also great with fish or seafood. Or, if you have a sweet tooth, you can drink our vermouth as a dessert together with a chocolate cake.\nDrink it always cold. It can be drunk neat or with some ice cubes and an orange or lemon piece of fruit inside.\nIn the Priorat region, vermouth has been the aperitif par excellence for nearly 100 years. We make our vermouth according to ancient recipes. It is an authentic vermouth. It is intense, full of aromas, sweet and with a bitter finish that makes it fresh.\n**Taste it and you will fall in love with it!**\n---\n From the producer: \n**\"It is with deep respect for our traditions together with commitment to the best produce of our land, conscientious, constant and innovative work, and the illuision and the ambition to reach the best cuisines in the world, that we have achieved our dream:                   **\n**Priorat Natur**\nPriorat Natur, S.L. was born out of the need to perpetuate a tradition, a way of understanding life which is intimately connected with the changing seasons and their effects on the vegetation from the Priorat region.\nIn 1996, during a family dinner, we realized that many of the delights we were eating at that moment such as caramelized almonds, homemade jams and homemade olives were endangered.\nBut what could we do to preserve these delicious products?\nObviously, we could pass the tradition from generation to generation, but this is what we have been doing so far and it has not been enough. Unfortunately, these products are becoming less well-known by the new generations.\nThus, what we had to do was to turn the tradition into a way of life and this is what Priorat Natur does. We try to preserve our best traditions in a professional way and place them at the disposal of the whole world. \nIn October 1996, we started testing in our kitchen at home and in April 1997, Priorat Natur began to work based in \" Cal Quico's workshop\", in Pradell de la Teixeta.\nAll Priorat Natur recipes come from our family tradition, they are professionalized and optimized, and their raw materials are typical of the area. On the one hand, we have the olives and dried fruits which are part of our major crops and, on the other hand, we have the fruits which were traditionally prepared at home for own consumption. \nWith such a philosophy, we currently produce a wide range of products: extra virgin olive oil, olives, caramelised, roasted and salty dried fruits, jams, preserves, quince, sauces and an excellent vermouth.\nWe continue working with great illusion in order to recover traditional recipes and produce new products. Thus, we make people really enjoy the pleasure of authentic products which have both origin and tradition.\nWe invite you to come into the world of Priorat Natur, a world of sensations and pleasure!\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39567721693380,"sku":"00072131","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/APC_1546-hdr.jpg?v=1618534098"},{"product_id":"fred-jerbis-vermut-polcenigo-friuli-it-nv","title":"Fred Jerbis - 'Vermut' - Polcenigo, Friuli, IT - NV","description":"Definition: Original Italian Vermut ABV: 18% Vol\nProDuction: 2 extractive methods: cold maceration of dried herbs, hot maceration (digestion).\ningreDients: 25 botanicals, as prescribed in an ancient Italian recipe: three different varieties of wormwood and two of orange, while all the others are highly secret.\ncolor: a rich ruby-red tone with caramel shades that comes from the natural color of herbs and burnt sugar.\nsmell: the smell reminds Marsala, owing to the one-year barrel-aged wine; intense herbal tones, with a scent of citrus and fruit.\ntaste: a delicate but persistent, citrous but mostly embittering herbal tone; the savor of alcohol is very gentle, complying with the traditional recipe, in which sugar is perfectly balanced. Thanks to a special processing of the herbs, the body has fruity notes that range from red fruits to black cherry; the bitter tones come from the maceration of herbs like gentian root and cinchona bark. Rounded and smooth in the end, thanks to the seeds and roots of angelica. Possible precipitates on the bottom of the bottle are due to the genuine quality of the natural ingredients used in the production of our Vermouth.\naftertaste\/aftersmell: a persistent bitter tone owing to the intensity of wormwood and masterwort, but mainly to the juniper.\ncombinations: Our Vermouth delightfully matches the majority of classic liquors like aperitif bitters and suits the prohibition-style cocktails, always maintaining, at the same time, its strong personality, thanks to its bittering and sweet component.\n\n---\nFederico ‘Fred’ Cremasco is a remarkable young producer of Vermouth, Bitter, Amaro, Gin and Fernet from the town of Polcenigo, in Friuli. You could call him an herbalist; he devises recipes for his products from combinations of botanicals, some foraged wild nearby, some grown by him, some brought in from other areas, then creates his elixirs from these botanicals using varying methods of extraction. \nHe has experimented endlessly, trying out different methods of extraction (alcoholic distillation, steam distillation, cold maceration of fresh herbs, cold maceration of dried herbs, and hot maceration of fresh and dried herbs) to discover which method best suits the individual botanical. He then devises recipes for his alcoholic elixirs from combinations of these botanical extractions.\nFor most of the products, each botanical is treated individually, to make sure that the exact right level of extraction is reached for each substance; many producers throw everything in together (indeed many producers buy pre-made ‘amaro base’ from large companies who specialize in such things, just adding sugar and water). Fred takes enormous care in his work and the result is a collection of some of the highest quality spirits we’ve ever tasted with layers of flavor and a sense of place. \n\n","brand":"Satellite","offers":[{"title":"Default Title","offer_id":39738460373188,"sku":"00072199","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/fred-and-jerbis-vermut-25-768x1024.jpg?v=1620953682"},{"product_id":"sirene-americano-bianco-aperitivo-lake-garda-veneto-it","title":"Sirene - Americano Bianco Aperitivo - Lake Garda, Veneto, IT","description":"\u003cp\u003eThe Liquore delle Sirene products are a group of naturally made, traditional, Italian spirits. Elisa Carta is the force behind the brand, and her delicate yet precise liqueurs, bitters and aperitif wines reflect her as much as they do any prevailing category definitions. They combine the reworking of old family recipes with local botanicals and those traditionally sourced from Asia. Elisa grew up foraging and growing herbs with her grandmother, an amateur botanist, and the recipes are close to her heart. The name Sirene is a tribute to one of the most beautiful bays in nearby Lake Garda (also a botanical source), Baia delle Sirene (Bay of the Sirens), and its story. No chemicals or artificial coloring are ever used in Elisa’s products and most are vegan.\u003cbr\u003eThe word ‘americano’ comes from the French ‘amer’ which means bitter and as with all aperitvi, is meant to whet the palate. The Americano Bianco is made from a base wine of Trebbiano di Lugana (genetically identical to Verdicchio) and shows the variety’s distinctive freshness on the palate. Balanced between citrus, white flowers and the bitterness of the gentian, the finish also shows musk melon and woodsy spice.\u003c\/p\u003e\n\u003cp\u003eRegion: Veneto, Italy\u003cbr\u003eProduct Type: Aromatized Wine \/ Americano\u003cbr\u003ePrimary Botanicals: lemon verbena, mint, bitter and sweet orange peel, nutmeg, lemongrass, Gentiana lutea, chiretta\u003cbr\u003eBotanical Source: Local herbs cultivated organically on Monte Baldo at 800m. Bitter and sweet orange from Southern Italy. Nutmeg, chiretta and lemongrass from Asia.\u003cbr\u003eFinished ABV: 17%\u003cbr\u003eMethod of Production: Botanicals infused individually in neutral grain spirit for 3 weeks with stirring every day. Infusions pressed and combined, then water and beet sugar added. Rested briefly and paper- filtered. No coloring added; vegan.\u003cbr\u003eTry this in a...: white negroni, corpse reviver #2, on ice with orange Visit \u003ca href=\"http:\/\/omwines.com\/make-a-cocktail\"\u003ehttp:\/\/omwines.com\/make-a-cocktail\u003c\/a\u003e for cocktail suggestions\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eThe Liquori delle Sirene are a collection of bitters and liqueurs made by the lovely Elisa Carta, a trained sommelier and olive oil taster, and a passionate herbalist. All of her products were born on Lake Garda, and were inspired by its gardens, colors, sunsets, and aromas. Many of the botanicals come from here. The name Sirene is a tribute to one of the most beautiful bays in the lake, Baia delle Sirene (Bay of the Sirens), and its story. Liquori delle Sirene are the fruit of a long and passionate research, and the reworking of old family recipes for Italian liqueurs and elixirs. No chemicals or artificial coloring are used in any of Elisa’s products.\u003cbr\u003eElisa makes her liqueurs near Lake Garda, using recipes handed down to her that have been in her family for generations. They are artisanal creations made from herbs, flowers, roots and fruit; botanical ingredients that are infused singly in alcohol, then combined to give complex, distinctive aroma and flavor. Most of the botanicals she uses come from around the lake with the exception of some from the Far East that do not grow in Italy but have been traditionally used in Italian liqueurs for centuries, such as Chinese Rhubarb Root. Mount Baldo, on the Verona side of Lake Garda, has been called ‘Hortus Europae,’ the garden of Europe, for its environment and its richness of flora and fauna, and Elisa has made a detailed study of the herbs of this ecosystem. Many of the local botanicals were no longer grown here until just a decade or so ago as much of the population left for big cities and higher wages after the World Wars. A group of young Mount Baldo residents, disenchanted with city life, are staying in the region and have banded together to resurrect the botanical industry that the region was previously famous for. They have replanted fields, are farming organically, hand harvesting, and using proper cutting and drying techniques. The local economy has responded enthusiastically and Elisa is sourcing some of her herbs from them to make her range of bitters and liqueurs.\u003cbr\u003e-Oliver McCrum, Importer\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":42813500162299,"sku":"00073188","price":52.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/6fc1d98c11a08879a0c1683bfa041105.jpg?v=1648080515"},{"product_id":"bordiga-vermouth-rosso-piemonte-it","title":"Bordiga - Vermouth Rosso - Piemonte, IT","description":"\u003cp\u003eAt the end of the nineteenth century Pietro Bordiga owned a famous bar in Turin. He decided to use his knowlege of botanical flavorings and the extraction of essential oils to open a distillery, and he decided to locate it in a city near the mountains where the wild plants used to make amaro and other spirits grew. He chose the city of Cuneo, a little over an hour south of Turin and close to the Occitan Alps. The climate here, influenced the mountains and by proximity to the ocean just over the Alps, creates herbs that are particularly rich in essential oils and aromas.\u003cbr\u003eThe distillery used to be in the historic heart of Cuneo, and was then moved to the road just outside town leading to the mountains, where it is now. At the heart of the building is the ancient copper pot-still that dates from 1888. Bordiga make all of their own infusions, and many of the wild plants they use, such as gentian, juniper and chamomile, are still gathered in the Alps nearby. They produce vermouth, including the classic Vermouth di Torino; gin; a number of amari, and many other traditional Italian spirits.\u003cbr\u003eVermouth is an 'aromaticized wine,' a wine that has been infused with herbs and blended with a proportion of alcohol. The word ‘vermouth’ is a corruption of the German word (‘wermut’) for the bitter herb wormwood (Artemisia absinthium), which is still part of the botanical base of vermouth, although regulated by the US government. The original classic areas for the production of vermouth were in Chambéry in France, and in Piedmont, south of Turin, both part of the historic duchy of Savoy.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43314451218683,"sku":"00073428","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/11321c814c0be141ebe45e14ab286e6b.jpg?v=1658362264"},{"product_id":"bordiga-vermouth-bianco-piemonte-it","title":"Bordiga - Vermouth Bianco - Piemonte, IT","description":"\u003cp\u003eThis classic vermouth type is based on Piedmontese white wines, including some Moscato, and infused with a wide range of different botanicals, many of them grown in the Occitan Alps near the winery. The flavor of this vermouth is complex and vivid, with an excellent balance of sweetness and bitterness. Some vermouths taste strongly of a single botanical, but the interplay of components here is distinctive and delicious. We drink it with a splash of soda water as an aperitivo, and you should too.\u003cbr\u003eDetails for the production of Vermouth Bianco: the base wine is Piedmontese white wine, both Moscato and non-aromatic, and the alcohol is triple-distilled grain alcohol (completely neutral in flavor, in other words). At least 30 botanical flavorings are used, including exotic plants like nutmeg and coriander, typically Italian plants like fennel seed, typical Piedmontese plants such as absinthe (locally referred to as Erba Bianca, botanically Artemisia absinthium), and exclusively from the Piedmontese Alps plants such as gentian root (Gentiana lutea) and gentian flowers (Gentiana acaulis). These last are collected wild by hand in the mountains, not cultivated, and allowed to dry at altitude (they keep their aromas better this way). The gentian roots  are collected in autumn after the flowers have faded, and the gentian flowers are collected in the spring, shortly after the last snows have melted. The botanical flavorings are macerated in pure grain alcohol that has been distilled three times for purity. They are infused individually, not all together, because different botanicals have different requirements for the best extraction of essential oils. Once all the extractions have been done, the infusions are added to the base wine, and the mixture is left for 10 days before the sugar solution is added; then that mixture is left for 5-6 days before being cold stabilized. (This process was done in the old days by moving the tanks outside during the snowy Piedmontese winter, but nowadays is done in a refrigerated tank.) After another few days resting the vermouth is bottled; after another month it’s ready to drink.\u003cbr\u003eIn other words, this vermouth has a strong local component, and is entirely traditional.\u003c\/p\u003e\n\u003ch2 id=\"-notes-by-oliver-mccrum\"\u003e-Notes by Oliver Mccrum\u003c\/h2\u003e\n\u003cp\u003eAt the end of the nineteenth century Pietro Bordiga owned a famous bar in Turin. He decided to use his knowlege of botanical flavorings and the extraction of essential oils to open a distillery, and he decided to locate it in a city near the mountains where the wild plants used to make amaro and other spirits grew. He chose the city of Cuneo, a little over an hour south of Turin and close to the Occitan Alps. The climate here, influenced the mountains and by proximity to the ocean just over the Alps, creates herbs that are particularly rich in essential oils and aromas.\u003cbr\u003eThe distillery used to be in the historic heart of Cuneo, and was then moved to the road just outside town leading to the mountains, where it is now. At the heart of the building is the ancient copper pot-still that dates from 1888. Bordiga make all of their own infusions, and many of the wild plants they use, such as gentian, juniper and chamomile, are still gathered in the Alps nearby. They produce vermouth, including the classic Vermouth di Torino; gin; a number of amari, and many other traditional Italian spirits.\u003cbr\u003eVermouth is an 'aromaticized wine,' a wine that has been infused with herbs and blended with a proportion of alcohol. The word ‘vermouth’ is a corruption of the German word (‘wermut’) for the bitter herb wormwood (Artemisia absinthium), which is still part of the botanical base of vermouth, although regulated by the US government. The original classic areas for the production of vermouth were in Chambéry in France, and in Piedmont, south of Turin, both part of the historic duchy of Savoy.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43314451611899,"sku":"00073427","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/8145986bef6631565b78ea643a7dc379.jpg?v=1658362275"},{"product_id":"pianora-vermouth-erborista-it-500ml","title":"Pianora - 'Vermouth Erborista' - IT - 500ml","description":"\u003cp\u003eErborista Aperitivo: The production philosophy is the same as wermut: no added alcohol, no food coloring, no burnt sugar or caramel. Only organic wine (Cabernet Sauvignon, carmenere, and Schiava) and infusion of dried officinal herbs and, in this case, fresh fruit from our orchard. The infusions are made separately, one for each plant at different extraction temperatures, and then combined to compose the recipe.\u003cbr\u003eThe sugar content is reduced as much as possible and the sweetening is done with some native plants such as elderberry flowers and linden leaves and flowers.\u003c\/p\u003e\n\u003ch2 id=\"wild-chamomile-and-cherry-and-black-cherries-stand-out-in-the-infusion-mixture-slightly-bitter-notes-are-given-by-thyme-marjoram-and-elderberry-roots-production-is-only-one-batch-per-year-when-seasonal-fruit-is-available-the-best-way-of-enjoy-it-is-pure-cold-or-as-a-base-for-different-cocktails\"\u003eWild chamomile and cherry and black cherries stand out in the infusion mixture. Slightly bitter notes are given by thyme, marjoram and elderberry roots. Production is only one batch per year when seasonal fruit is available. The best way of enjoy it is pure, cold or as a base for different cocktails\u003c\/h2\u003e\n\u003cp\u003ePianora, founded in 1986, is located on Montorfano, a hill of tectonic origin that marks the southern border of Franciacorta, characterized by the presence of the only steeply sloping terraced vineyards of this wine area.\u003c\/p\u003e\n\u003cp\u003eThe vineyard is made up of 2 hectares in all, of which 1.5 are vineyards and the remaining dedicated orchard and grove to promote biodiversity. The ancient terraces are located at 280 meters above sea level; they are very steep (slope approx. 50%), and with an excellent southern exposure.\u003c\/p\u003e\n\u003cp\u003eThe soil on which the vines grow is of tectonic origin with morainic surface remodeling: it is composed of pebbles of different sizes, conglomerate, quartz sand, red clay and marly limestone. In the vineyard there are some of the largest and most fascinating outcrops of conglomerate shoals in the area.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":44439253483771,"sku":"00073909","price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/64199dca0ad48a55c801ce75085b844c.jpg?v=1678405971"},{"product_id":"gotha-drai-vermouth-emilia-romagna-it-nv","title":"Gotha - 'DRAI' - Vermouth - Emilia Romagna, IT - NV","description":"\u003cp\u003e\u003cstrong\u003eDRAI\u003c\/strong\u003e was born thanks to the skilful blending of Zibibbo wine (also called Moscato d’Alessandria) with Adriatic seawater, capers, grapefruit, sage, Roman absinthe and other natural infusions and extracts.\u003cbr\u003eThe Moscato d’Alessandria originally came from Egypt and was named by the Arabs as “Zibibbo” on the island of Pantelleria, where still today almost all the national production is cultivated. The vine terraces of the island also have Arabian characteristics.\u003cbr\u003eIn 2014, UNESCO declared the agricultural practice of the Zibibbo sapling grapevine, typical of Pantelleria, an Intangible Cultural Heritage of Humanity.\u003cbr\u003e100% Zibibbo\u003cbr\u003e\u003cstrong\u003eColour\u003c\/strong\u003e\u003cbr\u003eStraw yellow with green hues\u003cbr\u003e\u003cstrong\u003eFlavour \/ taste\u003c\/strong\u003e\u003cbr\u003eFresh and dry.\u003c\/p\u003e\n\u003ch2 id=\"notes-of-grapefruit-sage-and-lemon-\"\u003eNotes of grapefruit, sage and lemon.\u003c\/h2\u003e\n\u003cp\u003eGotha Spiriti Nobili was founded with great love from the heart and a strong idea in the head. The love for Italian drinks, the idea to rediscover and perfect a world of experiences which today, even more so than in the past, can be fully realised and essentially “better”.\u003cbr\u003eThe tradition of “bere Italiano” (Italian drinking) which strongly shaped the culture of Italian living, especially in the 20th century, is currently going through a monumental revival. The concept of the aperitif is beyond doubt spreading throughout the world. This particular “Italian lifestyle” is not only getting immense attention on the market but also in new generations less used to liqueurs, digestifs, vermouth and traditional drinks.\u003cbr\u003eThe countless products use traditional production methods handed down from generation to generation, promoting and giving life to specific products to the area and which have given us incredible liqueurs, unforgettable to whoever tastes them.\u003cbr\u003e.\u003cbr\u003eGotha Spiriti Nobili’s mission isn’t only one of tradition: it’s tireless innovative energy and experimental curiosity have led to the creation of new products to be introduced on the market, based on the quest for maximum originality and quality.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":44598243393787,"sku":"00074080","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/0607ce800ed62ef473d42560aab340c2.jpg?v=1685049826"},{"product_id":"occteau-isabelle-fortified-dessert-rose-grenache-santa-barbara-county-ca-2022-375ml","title":"Occteau - 'Isabelle - Fortified Dessert Rosé' - Grenache - Santa Barbara County, CA - 2022 - 375ml","description":"\u003ch1 id=\"grenache-ros-fermentation-was-stopped-with-only-wine-distillate-made-from-some-leftover-wines-from-2021-this-dessert-wine-is-all-flowers-grass-and-nectar-100g-l-sugar-16-alcohol-this-is-a-dangerously-easy-drinker-\"\u003eGrenache rosé fermentation was stopped with only wine distillate, made from some leftover wines from 2021. This dessert wine is all flowers, grass and nectar. 100g\/l sugar, 16% alcohol, this is a dangerously easy drinker.\u003c\/h1\u003e\n\u003ch1 id=\"occteau-is-a-n-goicant-wine-project-based-in-santa-maria-ca-portland-or-working-with-different-farmers-and-vineyards-in-santa-barbara-san-luis-obispo-counties-in-california-s-central-coast-ryan-santos-james-beard-nominated-chef-is-the-whole-project-and-boy-oh-boy-is-he-doing-a-good-job-\"\u003eOccteau is a négoicant wine project based in Santa Maria, CA \u0026amp; Portland, OR working with different farmers and vineyards in Santa Barbara \u0026amp; San Luis Obispo Counties in California’s Central Coast. Ryan Santos, James Beard Nominated Chef, is the whole project and boy-oh-boy is he doing a good job.\u003c\/h1\u003e\n\u003cp\u003eOccteau is a négoicant wine project based in Santa Maria, CA \u0026amp; Portland, OR working with different farmers and vineyards in Santa Barbara \u0026amp; San Luis Obispo Counties in California’s Central Coast. Ryan Santos, James Beard Nominated Chef, is the whole project and boy-oh-boy is he doing a good job.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45002285252859,"sku":"00074407","price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/90a4b5f57268ef139fd8d7b1432a22da_9499c3dc-0684-4537-9dc3-40727d900c4c.jpg?v=1699935435"},{"product_id":"vergano-nebbiolo-chinato-piemonte-it-1","title":"Vergano - Nebbiolo Chinato - Piemonte, IT","description":"\u003cp\u003eThis was my first creation. The wine I use is a Nebbiolo from Barbaresco that comes from the Rabajà hill. It is produced by Giuseppe Cortese’s winery in Barbaresco; this is a small-scale producer who, in my opinion, produces excellent quality wine even if it is not organic. I usually use a two-year-old wine since I want the final product to retain that fresh 'winey-ness'. The extract is the result of a complex mixture of aromatizing substances. Besides China in its Calisaya and Succirubra varieties, there are particularly bitter ingredients like Chinese Rabarbaro and Ginseng, while the aromatic component comes from spices and herbs like cinnamon, cloves, cardamom, coriander, bay leaf, etc. What makes this wine characteristic is the extreme persistence of its aroma due to its perfectly balanced ratio between sugar, alcohol and aromatic extract content.\u003cbr\u003eA brief description of the production cycle which all the products share: The first step is the preparation of the extract or “concia”. This is done by leaving a mixture of chopped herbs and spices in alcohol for about 20\/30 days. Then the extract is filtered and left to age for a few months.The second step is the actual preparation of the product. To make the product I mix the extract, sugar and alcohol. The last step is clarification followed by filtering which produces a clear product with long-term stability.\u003c\/p\u003e\n\u003cp\u003e===\u003cbr\u003eAfter earning a degree in chemistry, Mauro Vergano studied oenology and viticulture at one of Italy's top schools. Soon after, he started working in the “flavors and fragrances” sector of a company full-time as a chemist. In his 15 years there, Mauro spent extensive time mastering the equipment that produce fragrances, all the while training his nose to correctly identify aromatic blends.\u003cbr\u003eIn the late 70's, Mauro channelled his combined interest in wine and aromatized fragrances by producing small batches of his own Chinato. For years it remained a hobby, but with the encouragement of his friends and family, the idea of turning his passion into a full time job started to grow on him. Three years after retiring, the first bottles of Chinato were ready for sale.\u003c\/p\u003e\n\u003cp\u003ePushing things forward, Mauro released the Luli in 2003, a Moscato based Chinato that remains the only one of its kind on the market. Next was the Americano, a twist on traditional vermouth; by using the relatively unknown grape Grignolino as the base wine, Mauro has created a light, untannic and aromatic delight. The most recent addition to the lineup is a Vermouth made in a more classic, Piedmontese style.\u003c\/p\u003e\n\u003cp\u003eMauro uses only the finest ingredients, and his cupboard is full of herbs and spices sourced locally but also from around the world. The same is true for the sourced wines: the Chinato is produced from Giuseppe Cortese's Nebbiolo, the Luli from Vittorio Bera \u0026amp; Figli's Moscato, the Americano from Cascina Tavijn's Grigolino and the Vermouth from Cascina Degli Ulivi's Cortese and the Bera's Moscato.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45101139296507,"sku":"00074458","price":69.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/9f74b0cde54997438d12a1759645030b.jpg?v=1703036090"},{"product_id":"vergano-americano-piemonte-it","title":"Vergano - Americano - Piemonte, IT","description":"\u003cp\u003eA brief description of the production cycle which all the products share: The first step is the preparation of the extract or “concia”. This is done by leaving a mixture of chopped herbs and spices in alcohol for about 20\/30 days. Then the extract is filtered and left to age for a few months. The second step is the actual preparation of the product. To make the product I mix the extract, sugar and alcohol. The last step is clarification followed by filtering which produces a clear product with long-term stability.\u003c\/p\u003e\n\u003ch1 id=\"i-would-like-to-describe-it-as-a-traditional-vermouth-bitter-piedmontese-aperitif-the-use-of-grignolino-as-the-base-wine-was-one-of-my-few-good-intuitions-naturally-the-choice-of-producer-could-only-fall-to-the-grignolino-from-casina-tavjin-a-wine-with-an-intense-dry-fragrance-that-has-the-right-body-and-isn-t-particularly-tannic-in-a-word-the-best-grignolino-that-i-have-ever-tasted-like-all-vermouths-the-extract-contains-absinthe-in-this-case-a-mixture-of-the-maggiore-gentile-and-pontico-varieties-but-in-order-to-transform-a-vermouth-into-an-americano-you-have-to-integrate-the-herbs-at-its-base-with-other-more-bitter-ones-like-gentianella-citrus-zest-like-bitter-orange-and-chinotto-\"\u003eI would like to describe it as a traditional Vermouth\/Bitter Piedmontese aperitif. The use of Grignolino as the base wine was one of my (few!) good intuitions; naturally, the choice of producer could only fall to the Grignolino from Casina Tavjin: a wine with an intense, dry fragrance that has the right body and isn’t particularly tannic. In a word: the best Grignolino that I have ever tasted. Like all Vermouths, the extract contains Absinthe (in this case a mixture of the Maggiore, Gentile and Pontico varieties). But in order to transform a Vermouth into an Americano you have to integrate the herbs at its base with other more bitter ones like Gentianella, citrus zest like Bitter Orange and Chinotto.\u003c\/h1\u003e\n\u003cp\u003eAfter earning a degree in chemistry, Mauro Vergano studied oenology and viticulture at one of Italy's top schools. Soon after, he started working in the “flavors and fragrances” sector of a company full-time as a chemist. In his 15 years there, Mauro spent extensive time mastering the equipment that produce fragrances, all the while training his nose to correctly identify aromatic blends.\u003cbr\u003eIn the late 70's, Mauro channelled his combined interest in wine and aromatized fragrances by producing small batches of his own Chinato. For years it remained a hobby, but with the encouragement of his friends and family, the idea of turning his passion into a full time job started to grow on him. Three years after retiring, the first bottles of Chinato were ready for sale.\u003c\/p\u003e\n\u003cp\u003ePushing things forward, Mauro released the Luli in 2003, a Moscato based Chinato that remains the only one of its kind on the market. Next was the Americano, a twist on traditional vermouth; by using the relatively unknown grape Grignolino as the base wine, Mauro has created a light, untannic and aromatic delight. The most recent addition to the lineup is a Vermouth made in a more classic, Piedmontese style.\u003c\/p\u003e\n\u003cp\u003eMauro uses only the finest ingredients, and his cupboard is full of herbs and spices sourced locally but also from around the world. The same is true for the sourced wines: the Chinato is produced from Giuseppe Cortese's Nebbiolo, the Luli from Vittorio Bera \u0026amp; Figli's Moscato, the Americano from Cascina Tavijn's Grigolino and the Vermouth from Cascina Degli Ulivi's Cortese and the Bera's Moscato.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45101139460347,"sku":"00074457","price":69.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/39ff755bb7f4d9a907f7fa68944ed7c9.jpg?v=1703036093"},{"product_id":"gomez-nevado-palido-fino-sherry-sierre-morena-es-nv-375ml","title":"Gomez Nevado - 'Pálido' - Fino Sherry - Sierre Morena, ES - NV - 375ml","description":"\u003ch1 id=\"p-lido-g-mez-nevado-still-use-the-traditional-names-of-their-wines-thus-p-lido-literally-means-pale-and-can-be-described-as-their-fino-style-wine-this-cuvee-comes-from-their-estate-owned-certified-organic-vineyards-please-see-the-last-paragraph-in-the-bio-above-for-production-methods-made-up-of-40-pedro-xim-nez-40-palomino-and-20-aris-this-wine-is-unfortified-with-a-natural-alcohol-of-15-and-spends-an-average-of-5-years-in-a-solera-\"\u003ePálido: Gómez Nevado still use the traditional names of their wines; thus Pálido literally means “Pale”, and can be described as their “Fino-style” wine. This cuvee comes from their estate-owned certified organic vineyards (please see the last paragraph in the bio above for production methods). Made up of 40% Pedro Ximénez, 40% Palomino, and 20% Aris , this wine is unfortified, with a natural alcohol of 15%, and spends an average of 5 years in a solera. \u003c\/h1\u003e\n\u003cp\u003eCarmen Gómez descends from several generations of growers that have worked the soils in the Sierra Morena mountains. Her father, Gabriel, led the winery until his passing in 2023, and now she carries forward the tradition of Sierre Morena solero wine. The first records of the family's winemaking goes back to the 1700’s, and then culminated with the establishment of their winery - in 1870. Along with the nearby Montilla, the Sierra Morena wines were once highly sought after, and traded in Jerez; as the winemaking has been –for centuries- in stride with the Sherry tradition: the wines are raised under flor and fractionally blended in a solera system. Now, Gomez Nevado is the last winery in the area and one of the northernmost examples of sherry-style winemaking in Andalusia.\u003c\/p\u003e\n\u003cp\u003eThe family work 8 hectares of certified organic vineyard. Their estate vineyards are beautiful, green, and healthy - with living soils. Vine age is on average 40 years old, practically an unheard-of age in the land of Sherry, and all planted in the traditional en vaso style. Grass grows in between the spread out, huddled-close-to-the-ground bush vines, with the family’s flock of goats grazing and trimming back the wild flora. Amazingly enough, Gómez Nevado hold the prestigious place in Spanish viticultural history as the first certified organic winegrower in the country, with certification coming in 1988! The vineyards are made up of 60% Aris –called Airén to the north- and 20% each of Palomino and Pedro Ximenez, and sit at roughly 500 meters elevation on a mix of clay and slate soils. These soils, combined with serious farming, a fairly continental-mediterranean mountain climate, and substantial vine age, lend a rich structure to Gómez Nevado wines, which is contrasted with a tight vibrancy, and a strong savory component, almost bordering on umami - a viscosity and flavor profile that we have not found elsewhere in the land of Sherry or Montilla.  \u003c\/p\u003e\n\u003cp\u003eThe Gómez Nevado bodega is situated on a hillside at the edge of the town of Villaviciosa de Córdoba, an hour drive from the city of Córdoba, and constructed in the traditional Jerezano style, with high ceilings and windows that open at the top to increase airflow. Here is a rundown of their unique way of producing their wines: The grapes are manually harvested, destemmed, and crushed; they only use the first press juice, which goes into cement vats where the must will settle. Gabriel makes a pied de cuve (read natural yeasts!) from the first grapes harvested to start fermentation, and the must goes to tanks to finish alcoholic. The wine will then be transferred to old amphora by hand, where the veil of flor forms. The wines are never fortified, and often have a natural alcohol of around 15%. Once the flor develops, the wine goes into a solera: roughly 5 years for the Pálido and up to 15 years for the Dorado. All the Sierra Morena wines are bottled straight from the cask by hand without any type of filtration. The results are true classical wines from La Vieja Andalucia.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45101184319739,"sku":"00074443","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/59a9cb696f35c874385f661d8db10f6e.jpg?v=1703036270"},{"product_id":"comoz-vermouth-de-chambery-blanc-savoie-fr","title":"Comoz - 'Vermouth de Chambery Blanc' - Savoie, FR","description":"\u003cp\u003eEstablished in 1856, Comoz was the second-oldest of Chambéry vermouth producers after Dolin, and was the first to produce in a crystal-clear style. (Dolin preceded with a sweet pale, rather than crystal clear, blanc vermouth.) Introduced in 1881, Comoz Vermouth Blanc expressed Claudius Comoz’s selection of wines, plants and fruits, many of which come from the hills above Chambéry. Comoz came to fame as the essential vermouth in the El Presidente cocktail in Cuba. Comoz is less sweet than other vermouth blanc, with notes of stone fruits, alpine flowers and a deep, resonant undercurrent of wormwood. This deeper profile marries with whiskey better than any other pale vermouth.\nClaudius Comoz was legendary in his tireless promotion of this new category. He commissioned famous poster artwork, one example of which is featured on the label. Production continued for four generations of the Comoz family. Today, Haus Alpenz and Dolin revive this delicious and historically important vermouth. Comoz is acclaimed as the inventor of the “blanc” style of vermouth. (Dolin preceded with as weet pale, rather than crystal clear, blanc vermouth.) It is semi-sweet and full-bodied with pronounced wormwood and cherry notes. This is THE vermouth specified in the famous El Presidente cocktail, created in Cuba in the early 20th century and published in 1915’s “Manual del Cantinero.”\n\n\u003c\/p\u003e\u003cp\u003eIn the history of vermouth there are four principal production regions, each with its own distinctive style and varieties. Two of these regions are protected designations of origin: Vermouth di Torino and Vermouth de Chambéry, with a third, Vermut de Reus, awaiting formal recognition. Vermouth di Torino is the original “Italian sweet red,” generally rich and sweet. Vermouth de Chambéry is famous for a clean, light and floral style. These qualities made possible (and famous) the Martini at 1:1 gin to dry vermouth. Chambéry is also home to the first clear sweet vermouth, called \"blanc.\" Vermouth de Reus are generally less sweet than Italian varieties, smooth and wormwood forward. Over 95% sold is Red (Rojo\/Roig) on ice with olives and potato chips. Marseilles style (e.g., Noilly Original Dry) is historically a lightly aged, oxidative vermouth, made famous in the kitchen for deglazing and cream sauces. The West Coast\/Modern styles had an uneven start post-war, but today there are quality products and sometimes unique taste profiles\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eThe house of Comoz was established in 1856 by Jean-Pierre Comoz, becoming the second vermouthier of Chambéry after Dolin (where Jean-Pierre had been previously employed). In 1881, under the leadership of the son Claudius Comoz, the house changed its production process of pale vermouth and introduced the type ‘Vermouth Blanc.’ By the 1930s, when the Tribunal de Chambéry applied for an appellation for its vermouth, Noël Comoz (the grandson) had risen to the president of the Union of Vermouthiers. The house declined along with the vermouth category in the late 20th century, closing its own operations in 1981. Production continued under contract for almost 20 years until disappearing completely by the year 2000. Today, the original recipe is produced by Dolin et Cie.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45466232422651,"sku":"00074883","price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/39e9cf2ae63de6f6074e42c4ec4537f7.jpg?v=1711582504"},{"product_id":"cocchi-americano-bianco-piemonte-it","title":"Cocchi - 'Americano Bianco' - Piemonte, IT","description":"\u003cp\u003eMade to the same recipe since 1891, this Moscato-based aperitif wine has long been a staple of Asti. While the Americano name implies a gentian focus, the wine also includes quinine and citrus for a flavorful, refreshing profile. In Piemonte it is served chilled with ice, a splash of soda and a peel of orange. Cocchi Americano Bianco’s combination of fruit, spice and bitter undertones can perfect a number of classic mixed drinks. This same profile makes it splendid pairing with all kinds of pickles, nuts, charcuterie and cheeses.\nThe simplest Cocchi Americano cocktails are often the best—just add club soda or sparkling wine. A slice of orange or grapefruit lifts everything up and stimulates the nose and brain. These drinks are all-purpose aperitifs, perfect before a meal at home or in a restaurant, where the longer shelf-life and lower pour-cost give great value to bars and customers alike. Keep open bottles chilled, and use within a few weeks for best results.\n\n\u003c\/p\u003e\u003cp\u003eAmericano is the name of a category of aperitif wines, enshrined in Italian and EU law, which derive flavor first from gentian and may also be colored red or yellow. That the word ‘Americano’ is also used in reference to a mixed drink and a coffee drink is no mistake—the term originates from the Italian word ‘amaricante’, meaning bittered. Gentian is the most bitter of the bitters, so fruit notes and sweetness are often more intense in Americano-style wines; thus, they are classically drunk with soda. \u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eCocchi has produced wine-based aperitifs and traditional Piemontese sparkling wines since 1891. Since 1978, the company has been owned and operated by the Bava Family, themselves renowned producers of sparkling wine in Monferrato and Langhe. Giulio Cocchi was a young and creative pastry chef from Florence, where he worked in a popular bar located in Piazza del Duomo. In the late nineteenth century he moved to Asti, a small but lively town in northwest Italy, not far from Torino, and established himself as a distiller and winemaker. His Barolo Chinato, Aperitivo Americano and vermouths became well known during the Belle Epoque and the Italian Futurist period. By 1913 there were twelve Cocchi tasting Bars in Piemonte. Today the winery maintains its artisan character and follows Giulio’s original recipes to craft the distinctive wines that have made Cocchi a cult name worldwide. In the last 30 years, Cocchi has revived the forgotten wine categories Barolo Chinato and Vermouth di Torino. It was also a leader in establishing the appellation Alta Langa DOCG for traditional Piemontese spumante.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45466232717563,"sku":"00074879","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/38040da659cb61066fb4dc90fafd23b4.jpg?v=1711582512"},{"product_id":"atost-american-aperitif-aperitif-california-usa-nv-1","title":"Atōst - 'American Apéritif' - Apéritif - California, USA - NV","description":"\u003cp\u003eA better aperitif starts with better ingredients. We partner with local farms throughout Ventura County to source the freshest fruits \u0026amp; botanicals grown in the beautiful California orchards. We stay away from 'natural' and artificial flavors \u0026amp; colors, instead relying on nature's bounty to create our tantalizing liqueur. It's why you can enjoy more sips tonight without sacrificing tomorrow.\natost is naturally gluten-free, using fresh California grapes, fruits \u0026amp; botanicals from local farms.\nThe atost family recipe uses a delicious grape base distilled in the heart of California’s wine region; unlike other grain or wheat based liqueurs.\nEnjoy a refreshing atost Spritz or mix up any number of fun cocktails. No matter what's in your glass, atost is best enjoyed with small bites and those you love.\n===\natost Spritz\nA drink as beautiful as it is delicious, our signature spritz resembles a breath-taking California sunset. This easy to make, sophisticated \u0026amp; delicious blend is perfect as day melts to night. It's as simple as:\n• 3oz atost\n• 3oz tonic\n• Spritz glass filled with ice\n• Fresh orange \u0026amp; rosemary garnish\n===\nWe launched atost in 2020 in celebration of the flavors of our hometown, Ventura, CA, a region rich in agricultural abundance \u0026amp; cultural connection. Cindy's roots in California run especially deep, with her grandparents having migrated from Mexico generations ago to work the bountiful citrus fields. Their tireless efforts instilled in her a deep appreciation for the vibrant flavors and fragrances that spring from the land beneath us. It’s within these same fields, from the very orchards picked generations ago, that atost is made. A delicious California liqueur bursting with fresh orange, juicy strawberry, \u0026amp; delicate rose.\n-The Pressmans\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eA better aperitif starts with better ingredients. We partner with local farms throughout Ventura County to source the freshest fruits \u0026amp; botanicals grown in the beautiful California orchards. We stay away from 'natural' and artificial flavors \u0026amp; colors, instead relying on nature's bounty to create our tantalizing liqueur. It's why you can enjoy more sips tonight without sacrificing tomorrow.\natost is naturally gluten-free, using fresh California grapes, fruits \u0026amp; botanicals from local farms.\nThe atost family recipe uses a delicious grape base distilled in the heart of California’s wine region; unlike other grain or wheat based liqueurs.\nEnjoy a refreshing atost Spritz or mix up any number of fun cocktails. No matter what's in your glass, atost is best enjoyed with small bites and those you love.\n===\natost Spritz\nA drink as beautiful as it is delicious, our signature spritz resembles a breath-taking California sunset. This easy to make, sophisticated \u0026amp; delicious blend is perfect as day melts to night. It's as simple as:\n• 3oz atost\n• 3oz tonic\n• Spritz glass filled with ice\n• Fresh orange \u0026amp; rosemary garnish\n===\nWe launched atost in 2020 in celebration of the flavors of our hometown, Ventura, CA, a region rich in agricultural abundance \u0026amp; cultural connection. Cindy's roots in California run especially deep, with her grandparents having migrated from Mexico generations ago to work the bountiful citrus fields. Their tireless efforts instilled in her a deep appreciation for the vibrant flavors and fragrances that spring from the land beneath us. It’s within these same fields, from the very orchards picked generations ago, that atost is made. A delicious California liqueur bursting with fresh orange, juicy strawberry, \u0026amp; delicate rose.\n-The Pressmans\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45466232750331,"sku":"00074881","price":61.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/a38ef0ae0715f8073e31e0f2f3e009d5.jpg?v=1711582517"},{"product_id":"bosca-tosti-cardamaro-piemonte-it","title":"Bosca Tosti - 'Cardamaro' - Piemonte, IT","description":"\u003cp\u003eCardamaro is a longstanding product of what is today an 8th-generation winemaker in Canelli d’Asti. The primary flavors of Cardamaro are cardoon and blessed thistle, with gentle undertones of spice. The wine base provides a pleasing texture and allows for pairing with robust cheeses, soft or hard. Mix Cardamaro with cider or ginger ale, or use in place of vermouth for an earthier take on classic cocktails. Cardamaro can also be used in place of whiskey for subtle cocktails, such as with Dolin Rouge in the Lower Manhattan.\nThis is an Everyman amaro. After dinner is a wonderful way to enjoy this. It pairs excellently with funkier cheeses, like Epoisses, when most other amari fight them. Create a long drink with apple cider or ginger beer. In addition, the bitterness of cardoon works similarly to wormwood in mixing, so use Cardamaro as an amber vermouth, particularly with whiskey or apple brandy. Chill after opening—the bottle should be good for a couple of months.\nCardamaro comes from an Italian family producing wine and amaro since 1820 in Canelli, in the very heart of Piemonte. Today, principals Giovanni Bosca and Mariacristina Castelletta, along with their sons Giulio and Guglielmo, helm the company. Ancestor Rachele Torlasco Bosca, a scholar and herbalist, created Cardamaro Vino Amaro in the 1950s after she became fascinated with the physiological properties of the locally grown cardoon. Over the following years, Bosca’s herbalists perfected the recipe, incorporating 23 additional botanicals on a base of local wine.\nOutside of the “big three” of wormwood, gentian, and quinine, herbalists worldwide have used many flavors as the backbones of aromatized wines. Many of these wines no longer exist, and many of those flavorings have moved into spirit-based amari and liqueurs. A few examples of “vino amaro,” or wine-based amaro, still exist, and use herbal flavors that are harmonious and familiar to traditional drinkers worldwide. Because of their wine base, these products have vinous texture and a depth of flavor that add a welcome breadth when used in mixed drinks.\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45466233831675,"sku":"00074877","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/cacdb9e645420fcadeecf18a02e88f5b.jpg?v=1711582578"},{"product_id":"t-w-hollister-oso-de-oro-red-vermouth-santa-barbara-county-ca-nv-375ml","title":"T.W. Hollister - 'Oso de oro - Red Vermouth' - Santa Barbara County, CA - NV - 375ml","description":"\u003cp\u003eWe start with white wine, then macerate with a blend of 19 local botanicals, blood orange, chamomile and Hummingbird Sage. Then finish it off with European caramel for that wonderful texture and color.\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eDrawing on the adventurous spirit of our early immigrant ancestors, we are reminded to always be wild at heart.\nCelebrating our roots, T.W. Hollister \u0026amp; Co. is a brand built upon family, integrity, conservation and discovery. We are fueled by passion and tradition, always taking an honest and conscientious approach to everything we do, and are driven by an avant-garde spirit. We handcraft our vermouth to be authentic, honest and delicious, taking special care to showcase the unique characters of the land our family has called home for multiple generations. We infuse our dry vermouth with local botanicals grown on our California ranch, founded in 1910, paying tribute to our storied past and reinforcing our locally-minded ethics.\nStaying true to our core values helps us remember where we came from while reminding us to look forward to what lies ahead. It’s about honoring our roots while being brave enough to forge our own path.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45975185654011,"sku":"00075369","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/1d9bf4770b3b0646d3908d91768419f9.jpg?v=1715902074"},{"product_id":"t-w-hollister-oso-de-oro-dry-vermouth-santa-barbara-county-ca-nv-375ml","title":"T.W. Hollister - 'Oso de oro - Dry Vermouth' - Santa Barbara County, CA - NV - 375ml","description":"\u003cp\u003eMade from white wine macerated with a unique blend of 12 botanicals, including orange peel, chamomile and reship. Fruit-forward and floral, this dry style of vermouth is enhanced by the subtle herbal notes with a long, pleasant finish.\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eDrawing on the adventurous spirit of our early immigrant ancestors, we are reminded to always be wild at heart.\nCelebrating our roots, T.W. Hollister \u0026amp; Co. is a brand built upon family, integrity, conservation and discovery. We are fueled by passion and tradition, always taking an honest and conscientious approach to everything we do, and are driven by an avant-garde spirit. We handcraft our vermouth to be authentic, honest and delicious, taking special care to showcase the unique characters of the land our family has called home for multiple generations. We infuse our dry vermouth with local botanicals grown on our California ranch, founded in 1910, paying tribute to our storied past and reinforcing our locally-minded ethics.\nStaying true to our core values helps us remember where we came from while reminding us to look forward to what lies ahead. It’s about honoring our roots while being brave enough to forge our own path.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45975185752315,"sku":"00075368","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/28e8f674657ff6421988b3e8b07dfaf5.jpg?v=1715902082"},{"product_id":"municipal-winemakers-appetizer-aperitif-california-usa-nv","title":"Municipal Winemakers - 'Appetizer' - Apéritif - California, USA - NV","description":"\u003cp\u003eWildly cool - a non-fortified apéritif wine meant to spritz but with a little more day-time level of alcohol! Think Campari with all the intensity and half the booze! Dave did it! We love it! \u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eJust bottled this week it's a brand new Apéritif from Muni!\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eSanta Barbara, located about two hours north of Los Angeles, is widely considered to be one of the most dynamic winemaking regions in California today. With its wide range of microclimates, everything from delicate Riesling to powerful Syrah is successfully grown here, making this region as diverse as anywhere else in the world. There is a focus on innovation here as well. A relatively low price of entry for sourcing high-quality grapes means that young winemakers have more favorable conditions for getting fledgling projects off the ground – and invariably with young talent comes ambition and experimentation.\n\n\u003c\/p\u003e\u003cp\u003eDavid Potter is one of the new guard making a name for himself in Santa Barbara. After honing his craft at Fess Parker, where he was the assistant winemaker for several years, and is currently Director of Winemaking Operations, Potter went on to launch his first brand, Municipal Winemakers, in 2007, with a focus on making high-quality wines at entry-level prices. In the fall of 2015, wanting to create more focused, single-vineyard wines, Potter opened Potek Winery, with a commitment to produce the best possible wines from Santa Barbara’s most exciting vineyards. The winemaking is rooted in traditional techniques with a reverence for site and a search for balance.\u003c\/p\u003e\n\u003cp\u003eThe name Potek is drawn from the story of the immigration of Potter’s great–grandfather from Romania to the United States. Berl Potek’s name was changed to Benjamin Potter as he passed through Ellis Island in 1917. His courage to search for a better life, and the immigrants’ experience of adaptation in a new environment inspires Potter’s approach to winemaking with traditional French techniques and grapes, grown in California. Potek Winery is built on generations of hard work and the constant search for better, while paying tribute to the bravery of exploration and strength in family.\u003c\/p\u003e\n\u003cp\u003eThe winery uses a minimalist approach to winemaking. With access to such unique and expressive vineyards, this is the best way to coax out the distinct facets of the individual wines. The wines are mainly aged in neutral oak and are treated as naturally as possible, with no fining or filtration before bottling. The resulting wines speak of their locations throughout Santa Barbara, and are a beautiful survey of the area.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46375863189755,"sku":"00075547","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/124d65a1631b8d02ccc4eb9bc034ee92.jpg?v=1722712732"},{"product_id":"istine-vermouth-rosato-vermouth-radda-in-chianti-it","title":"Istine - 'Vermouth Rosato' - Vermouth - Radda in Chianti, IT","description":"\u003cp\u003eThis Vermouth was born from our continuous desire to discover and develop new projects, but also from the curiosity transmitted by friends towards mixology.\nOur rosé wine, made of 100% Sangiovese grapes, is the back-bone for the production of this Vermouth, which is realized thanks above all to the cooperation with the historic Bordiga distillery in Piedmont.\n\n\u003c\/p\u003e\u003cp\u003eIn the recipe we’ve been trying to enhance the typicality of Tuscan wine using the following botanical herbs: angelica, orange, gentle wormwo- od, wormwood, cardamom, coriander, cassia, dittamus, fennel, gentian, lavender, Kina, mint, quassio, rose, sage, rosemary, elder, satureja, linden, thyme, violet.\u003cbr\u003eThe result is a perfect combination between the Piedmonts’ tradition and the Chianti aromas.\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS: wine, sugar, alcohol, aromatic herbs infusion and spices BASIC WINE: Rosato d’Istine, made with 100% Sangiovese grapes, certi-\u003cbr\u003efied organic\u003c\/p\u003e\n\u003cp\u003eALCOHOL: 18%\u003cbr\u003eSUGARS: 180gr\/l\u003cbr\u003eCOLOUR: rosé, no caramel added\u003cbr\u003ePRODUCED AT THE DISTILLERY: “BORDIGA dal 1888”, Cuneo - Piemonte AVERAGE PRODUCTION: 3.000 bottles\/year\u003c\/p\u003e\n\u003cp\u003eSIZE: 750 ml\u003cbr\u003eHOW TO DRINK IT:\u003cbr\u003eDrink it pure, straight at room temperature or on ice with lemon zest or, even better with kumquat.\u003c\/p\u003e\n\u003ch2 id=\"an-essential-base-for-the-creation-of-the-most-classic-cocktails-like-the-americano-or-the-manhattan-\"\u003eAn essential base for the creation of the most classic cocktails, like the Americano or the Manhattan.\u003c\/h2\u003e\n\u003cp\u003eABOUT ISTINE:\u003cbr\u003eThe great Burgundy broker Becky Wasserman once told me that you can see the character of the winemaker in the wine. The Istine Chianti Classico from Angela Fronti is an example of this truth; my first impression of Angela at Vinitaly was smiling, lively, even exuberant, but as I've come to know her better, her intelligence, deep understanding of her wine and region have also become clear. Likewise, her base wine first shows the bright red fruit that is the charm of good Chianti Classico, then you taste the structure and substance of the wine, surprisingly deep for a 'normale,'. The single-vineyard wines and the Riserva demonstrate mastery of traditional winemaking as well as great respect for the ‘territorio’ and the raw material that comes from it.\u003cbr\u003eThe first vintage of Istine was in 2009. The estate consists of a group of small high-altitude vineyards around the town of Radda (one over the border in Gaiole) and, originally, a 'winery' that reminded me of the Wine Ghetto in Lompoc; a corner of a light industrial space with a basket press and a few large barrels in it. Now they’ve built a proper stone winery building, and even a tasting room.\u003cbr\u003eIstine’s grapes are typically harvested in mid to late October due to the altitude. Fermentation is done in concrete tanks using indigenous yeasts, and the juice is left to macerate on the skins for up to 45 days. Once fermentation is complete, the wine is pressed off and aged in 10-20 hL barrels for about a year, filtered using a large-pore filter, and bottled\u003cbr\u003eIf I wanted to show someone what Chianti Classico tastes like, in a perfect world, I would give them Istine’s. No foreign grapes, no French oak. Just the traditional grapes and methods, and it works. Bright medium red color; classic aromas and flavors of sour cherry, herbs and sandalwood; medium weight with a long finish. An absolutely excellent all-around table wine.\u003cbr\u003eThe Istine vineyard, a single vineyard of almost 4 hectares, was planted in 2002. It is in the heart of the historic Chianti zone between Castellina and Radda, on a hilltop surrounded by woods. Angela’s family is in vineyard construction and management; her brother told me that this vineyard site was so rocky and difficult to clear that they would have bailed on any other customer. I'm glad they didn't. The wines made from the Istine vineyard have a brilliant medium-red color; aromas and flavors of red fruit, particularly cherry, with a background note of something herbal (angelica?). It finishes with a tea-like hint of bitterness and lovely, fresh, almost pomegranate acidity. It’s hard to resist drinking this now but will age and improve for at least 5 years in the bottle, particularly as the vines get older.\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003e\"Very high altitude vineyards ensure freshness even in warm vintages\u003cbr\u003eSingle-vineyard expressions from three of the ancient villages of Chianti Classico\u003cbr\u003eIndigenous varieties, traditional cellar methods\"\u003c\/p\u003e\n\u003cp\u003eThe great Burgundy broker Becky Wasserman once told me that you can see the character of the winemaker in the wine. The Istine Chianti Classico from Angela Fronti is an example of this truth; my first impression of Angela at Vinitaly was smiling, lively, even exuberant, but as I've come to know her better, her intelligence, deep understanding of her wine and region have also become clear. Likewise, her base wine first shows the bright red fruit that is the charm of good Chianti Classico, then you taste the structure and substance of the wine, surprisingly deep for a 'normale,'. The single-vineyard wines and the Riserva demonstrate mastery of traditional winemaking as well as great respect for the ‘territorio’ and the raw material that comes from it.\u003c\/p\u003e\n\u003cp\u003eThe first vintage of Istine was in 2009. The estate consists of a group of small high-altitude vineyards around the town of Radda (one over the border in Gaiole) and, originally, a 'winery' that reminded me of the Wine Ghetto in Lompoc; a corner of a light industrial space with a basket press and a few large barrels in it. Now they’ve built a proper stone winery building, and even a tasting room.\u003c\/p\u003e\n\u003cp\u003eIstine’s grapes are typically harvested in mid to late October due to the altitude. Fermentation is done in concrete tanks using indigenous yeasts, and the juice is left to macerate on the skins for up to 45 days. Once fermentation is complete, the wine is pressed off and aged in 10-20 hL barrels for about a year, filtered using a large-pore filter, and bottled\u003c\/p\u003e\n\u003cp\u003eIf I wanted to show someone what Chianti Classico tastes like, in a perfect world, I would give them Istine’s. No foreign grapes, no French oak. Just the traditional grapes and methods, and it works. Bright medium red color; classic aromas and flavors of sour cherry, herbs and sandalwood; medium weight with a long finish. An absolutely excellent all-around table wine.The Istine vineyard, a single vineyard of almost 4 hectares, was planted in 2002. It is in the heart of the historic Chianti zone between Castellina and Radda, on a hilltop surrounded by woods. Angela’s family is in vineyard construction and management; her brother told me that this vineyard site was so rocky and difficult to clear that they would have bailed on any other customer. I'm glad they didn't. The wines made from the Istine vineyard have a brilliant medium-red color; aromas and flavors of red fruit, particularly cherry, with a background note of something herbal (angelica?). It finishes with a tea-like hint of bitterness and lovely, fresh, almost pomegranate acidity. It’s hard to resist drinking this now but will age and improve for at least 5 years in the bottle, particularly as the vines get older.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOliver McCrum\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46385838457083,"sku":"00075557","price":78.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3dd5e747dd23342d8af3cbbff7c67818.jpg?v=1723075481"},{"product_id":"bordiga-vermouth-excelsior-piemonte-it-1","title":"Bordiga - Vermouth 'Excelsior' - Piemonte, IT","description":"\u003cp\u003eUnlike the rest of Bordiga’s recipes, this is a recent addition - still a traditional take on red vermouth, but bottled as a Riserva, and totally different than their entry level rosso. The composition of the base wine is 35% Barolo which must be aged 18 months in cask and 36 months overall before release. The rest is made of a combination of local Cortese and Moscato. As with all of their vermouths, all infusions are done separately and take between 20-50 days. They are then blended with the wine, and the result is aged in cask again at the distillery for several months (until the master distiller approves it for release). Herbs include wormwood, gentian achillea erba rotta (part of the sunflower family) and pure vanilla bean. Intense and weighty, slightly tanninc, with dried cherry and spice notes. Adds complexity and depth to any cocktail but also enjoyable on its own.\n---\nAt the end of the nineteenth century Pietro Bordiga owned a famous bar in Turin. He decided to use his knowlege of botanical flavorings and the extraction of essential oils to open a distillery, and he decided to locate it in a city near the mountains where the wild plants used to make amaro and other spirits grew. He chose the city of Cuneo, a little over an hour south of Turin and close to the Occitan Alps. The climate here, influenced the mountains and by proximity to the ocean just over the Alps, creates herbs that are particularly rich in essential oils and aromas.\nThe distillery used to be in the historic heart of Cuneo, and was then moved to the road just outside town leading to the mountains, where it is now. At the heart of the building is the ancient copper pot-still that dates from 1888. Bordiga make all of their own infusions, and many of the wild plants they use, such as gentian, juniper and chamomile, are still gathered in the Alps nearby. They produce Vermouth, including the classic Vermouth di Torino; Gin; and a number of Amaros (herbal liqueurs with a balance towards bitterness).\nVermouth is an 'aromaticized wine,' a wine that has been infused with herbs and blended with a proportion of alcohol. The word ‘vermouth’ is a corruption of the German word (‘wermut’) for the bitter herb wormwood (Artemisia Absinthium), which is still part of the botanical base of vermouth, although regulated by the US government. The original classic areas for the production of vermouth were in Chambéry in France, and in Piedmont, south of Turin, both part of the historic duchy of Savoy.\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eThe Bordiga distillery was founded in 1888 by Pietro Bordiga, a passionate bartender and herbalist, who was living in the northern Italian city of Torino (Turin) at the foot of the Alps. Torino was, and still is home to a thriving cafe and theater culture and is also the birthplace of Vermouth di Torino. Using his knowledge of local botanicals and the extraction of essential oils, Pietro created a recipe for vermouth that is still used today. His vermouth was greatly appreciated and requested by bartenders and cafes throughout Torino, which led him to begin producing Vermouth commercially and opening the Bordiga Distillery. \nHe decided to locate his distillery in the small charming town of Cuneo where his family originated. Cuneo offered him a strategic position a little over an hour south of Torino, where he would deliver his goods, and also close to the *Occitan Alps, where he was sourcing his wild botanicals. The climate here, influenced both by the mountains and by proximity to the Mediterranean sea, creates herbs that are particularly rich in essential oils and aromas.\nThe distillery used to be in the historic heart of Cuneo, and was then moved to the road just outside town leading to the mountains, where it is now. At the heart of the building is the ancient copper pot-still that dates from 1888. Bordiga has continually produced their collection of vermouths, including the classic Vermouth di Torino; gin; and a number of herbal liqueurs and amari since 1888 using the original recipes (and the original recipe books!) developed by Pietro Bordiga. Unlike most of their commercial counterparts, they continue to make all their own infusions, and most of the wild plants they use, such as gentian, juniper, and chamomile, are still gathered in the Alps nearby.\nWhen Pietro established the distillery he befriended and employed local ‘mountaineers’ whose livelihood for generations was based on foraging herbs. These relationships endured and over one hundred and twenty years later local mountaineers still pick the herbs for the Bordiga distillery. They know the intricacies of the seasons and terrain and hike to over 10,000 feet to pick each botanical at the time when the essential oils are the highest, resulting in the most flavorful infusions. While most of the botanicals used by Bordiga are handpicked in the Occitan Alps, not all botanicals are locally foraged. Some do not grow in Italy such as rabarbaro (Chinese rhubarb root), an important and traditional ingredient that was introduced to Italy through the spice trade and came through the local port of Genoa.\nBordiga does all their own botanical infusions and each botanical is infused separately. This is an important marker of quality - each botanical benefits from being macerated in alcohol at different degrees and for different lengths of time - and changes depending on the characteristics of each year’s crop. Some herbs are infused fresh and some dry. The resulting infusions are kept in a cellar under the distillery which includes an impressive library of botanical infusions that are used in varying quantities throughout their range of products.\nWe find the Bordiga products to be entirely traditional while also fitting squarely into the modern cocktail culture. Vermouth is still a standout in their lineup, and over the years they expanded into other traditional Italian spirits like gin, apertivi and amari. The products have an affinity for each other as you might expect - a Bordiga Negroni or Bordiga Last Word, for example, represent a synchronicity quite different from versions composed of spirits from different producers. \n*‘Occitan’ is a language that originated in the Languedoc region of southwest France, and is still spoken in some of the isolated mountain valleys to the west of Cuneo, on the border with Provence.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46385838522619,"sku":"00075556","price":103.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ab27a7bc0863b1276a67366d7cf8bded.jpg?v=1723075494"},{"product_id":"sirene-aperitivo-lake-garda-veneto-it","title":"Sirene - Aperitivo - Lake Garda, Veneto, IT","description":"\u003cp\u003eNatural red aperitif, inspired by the Venetian heritage and our love for Nature. Handmade in small batches, blending wines from the Lake Garda area and single botanical macerations. \n\n\u003c\/p\u003e\u003cp\u003eThe natural color is extracted from Hibiscus and Monarda flowers. No artificial colors or flavorings: Just Nature inside!\u003c\/p\u003e\n\u003cp\u003eGentian gives a bitter aroma that perfectly matches with Rose, Sweet orange and Red Pepper to create a unique floral taste. \u003c\/p\u003e\n\u003cp\u003eEnjoy on the rocks, in a spritz, a paper plane, or in a paloma with your favorite tequila or mezcal.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eThe Liquori delle Sirene are a collection of bitters and liqueurs made by the lovely Elisa Carta, a trained sommelier and olive oil taster, and a passionate herbalist. All of her products were born on Lake Garda, and were inspired by its gardens, colors, sunsets, and aromas. Many of the botanicals come from here. The name Sirene is a tribute to one of the most beautiful bays in the lake, Baia delle Sirene (Bay of the Sirens), and its story. Liquori delle Sirene are the fruit of a long and passionate research, and the reworking of old family recipes for Italian liqueurs and elixirs. No chemicals or artificial coloring are used in any of Elisa’s products.\u003cbr\u003eElisa makes her liqueurs near Lake Garda, using recipes handed down to her that have been in her family for generations. They are artisanal creations made from herbs, flowers, roots and fruit; botanical ingredients that are infused singly in alcohol, then combined to give complex, distinctive aroma and flavor. Most of the botanicals she uses come from around the lake with the exception of some from the Far East that do not grow in Italy but have been traditionally used in Italian liqueurs for centuries, such as Chinese Rhubarb Root. Mount Baldo, on the Verona side of Lake Garda, has been called ‘Hortus Europae,’ the garden of Europe, for its environment and its richness of flora and fauna, and Elisa has made a detailed study of the herbs of this ecosystem. Many of the local botanicals were no longer grown here until just a decade or so ago as much of the population left for big cities and higher wages after the World Wars. A group of young Mount Baldo residents, disenchanted with city life, are staying in the region and have banded together to resurrect the botanical industry that the region was previously famous for. They have replanted fields, are farming organically, hand harvesting, and using proper cutting and drying techniques. The local economy has responded enthusiastically and Elisa is sourcing some of her herbs from them to make her range of bitters and liqueurs. \u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eThe Liquori delle Sirene are a collection of bitters and liqueurs made by the lovely Elisa Carta, a trained sommelier and olive oil taster, and a passionate herbalist. All of her products were born on Lake Garda, and were inspired by its gardens, colors, sunsets, and aromas. Many of the botanicals come from here. The name Sirene is a tribute to one of the most beautiful bays in the lake, Baia delle Sirene (Bay of the Sirens), and its story. Liquori delle Sirene are the fruit of a long and passionate research, and the reworking of old family recipes for Italian liqueurs and elixirs. No chemicals or artificial coloring are used in any of Elisa’s products.\u003cbr\u003eElisa makes her liqueurs near Lake Garda, using recipes handed down to her that have been in her family for generations. They are artisanal creations made from herbs, flowers, roots and fruit; botanical ingredients that are infused singly in alcohol, then combined to give complex, distinctive aroma and flavor. Most of the botanicals she uses come from around the lake with the exception of some from the Far East that do not grow in Italy but have been traditionally used in Italian liqueurs for centuries, such as Chinese Rhubarb Root. Mount Baldo, on the Verona side of Lake Garda, has been called ‘Hortus Europae,’ the garden of Europe, for its environment and its richness of flora and fauna, and Elisa has made a detailed study of the herbs of this ecosystem. Many of the local botanicals were no longer grown here until just a decade or so ago as much of the population left for big cities and higher wages after the World Wars. A group of young Mount Baldo residents, disenchanted with city life, are staying in the region and have banded together to resurrect the botanical industry that the region was previously famous for. They have replanted fields, are farming organically, hand harvesting, and using proper cutting and drying techniques. The local economy has responded enthusiastically and Elisa is sourcing some of her herbs from them to make her range of bitters and liqueurs. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46385838555387,"sku":"00075555","price":58.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/ae49be2c7389c1fda69f68a1dca3d4a1.jpg?v=1723075497"},{"product_id":"sirene-aperitivo-bianco-lake-garda-veneto-it","title":"Sirene - Aperitivo Bianco - Lake Garda, Veneto, IT","description":"\u003cp\u003eThe word ‘americano’ comes from the French ‘amer’ which means bitter and as with all aperitvi, is meant to whet the palate. The Americano Bianco is made from a base wine of Trebbiano di Lugana (genetically identical to Verdicchio) and shows the variety’s distinctive freshness on the palate. Balanced between citrus, white flowers and the bitterness of the gentian, the finish also shows musk melon and woodsy spice.\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eThe Liquori delle Sirene are a collection of bitters and liqueurs made by the lovely Elisa Carta, a trained sommelier and olive oil taster, and a passionate herbalist. All of her products were born on Lake Garda, and were inspired by its gardens, colors, sunsets, and aromas. Many of the botanicals come from here. The name Sirene is a tribute to one of the most beautiful bays in the lake, Baia delle Sirene (Bay of the Sirens), and its story. Liquori delle Sirene are the fruit of a long and passionate research, and the reworking of old family recipes for Italian liqueurs and elixirs. No chemicals or artificial coloring are used in any of Elisa’s products.\nElisa makes her liqueurs near Lake Garda, using recipes handed down to her that have been in her family for generations. They are artisanal creations made from herbs, flowers, roots and fruit; botanical ingredients that are infused singly in alcohol, then combined to give complex, distinctive aroma and flavor. Most of the botanicals she uses come from around the lake with the exception of some from the Far East that do not grow in Italy but have been traditionally used in Italian liqueurs for centuries, such as Chinese Rhubarb Root. Mount Baldo, on the Verona side of Lake Garda, has been called ‘Hortus Europae,’ the garden of Europe, for its environment and its richness of flora and fauna, and Elisa has made a detailed study of the herbs of this ecosystem. Many of the local botanicals were no longer grown here until just a decade or so ago as much of the population left for big cities and higher wages after the World Wars. A group of young Mount Baldo residents, disenchanted with city life, are staying in the region and have banded together to resurrect the botanical industry that the region was previously famous for. They have replanted fields, are farming organically, hand harvesting, and using proper cutting and drying techniques. The local economy has responded enthusiastically and Elisa is sourcing some of her herbs from them to make her range of bitters and liqueurs. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46385839374587,"sku":"00075554","price":58.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/39ad48dac6674b3db5f1a8b2f0675d06.jpg?v=1723075508"},{"product_id":"bordiga-aperitivo-piemonte-it-1000ml","title":"Bordiga - 'Aperitivo' - Piemonte, IT - 1000ml","description":"\u003cp\u003eAperitivo is a style of bitter liqueur that is relatively low in alcohol (16% by volume), moderately bitter, and moderately sweet. Bordiga’s artisanal version is made entirely in their distillery, with no purchased infusions; the best-known commercial example of the Aperitivo style is Aperol. \nThe predominant flavors of Bordiga’s Aperitivo are aromatic herbs, citrus (mostly bitter orange peel) and rhubarb (Chinese rhubarb root). It is used in a number of classic Italian aperitifs, such as the Spritz (three parts Prosecco, two parts Aperitivo, one part soda water, over ice) or by itself with a splash of soda water.\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003eThe Bordiga distillery was founded in 1888 by Pietro Bordiga, a passionate bartender and herbalist, who was living in the northern Italian city of Torino (Turin) at the foot of the Alps. Torino was, and still is home to a thriving cafe and theater culture and is also the birthplace of Vermouth di Torino. Using his knowledge of local botanicals and the extraction of essential oils, Pietro created a recipe for vermouth that is still used today. His vermouth was greatly appreciated and requested by bartenders and cafes throughout Torino, which led him to begin producing Vermouth commercially and opening the Bordiga Distillery. \nHe decided to locate his distillery in the small charming town of Cuneo where his family originated. Cuneo offered him a strategic position a little over an hour south of Torino, where he would deliver his goods, and also close to the *Occitan Alps, where he was sourcing his wild botanicals. The climate here, influenced both by the mountains and by proximity to the Mediterranean sea, creates herbs that are particularly rich in essential oils and aromas.\nThe distillery used to be in the historic heart of Cuneo, and was then moved to the road just outside town leading to the mountains, where it is now. At the heart of the building is the ancient copper pot-still that dates from 1888. Bordiga has continually produced their collection of vermouths, including the classic Vermouth di Torino; gin; and a number of herbal liqueurs and amari since 1888 using the original recipes (and the original recipe books!) developed by Pietro Bordiga. Unlike most of their commercial counterparts, they continue to make all their own infusions, and most of the wild plants they use, such as gentian, juniper, and chamomile, are still gathered in the Alps nearby.\nWhen Pietro established the distillery he befriended and employed local ‘mountaineers’ whose livelihood for generations was based on foraging herbs. These relationships endured and over one hundred and twenty years later local mountaineers still pick the herbs for the Bordiga distillery. They know the intricacies of the seasons and terrain and hike to over 10,000 feet to pick each botanical at the time when the essential oils are the highest, resulting in the most flavorful infusions. While most of the botanicals used by Bordiga are handpicked in the Occitan Alps, not all botanicals are locally foraged. Some do not grow in Italy such as rabarbaro (Chinese rhubarb root), an important and traditional ingredient that was introduced to Italy through the spice trade and came through the local port of Genoa.\nBordiga does all their own botanical infusions and each botanical is infused separately. This is an important marker of quality - each botanical benefits from being macerated in alcohol at different degrees and for different lengths of time - and changes depending on the characteristics of each year’s crop. Some herbs are infused fresh and some dry. The resulting infusions are kept in a cellar under the distillery which includes an impressive library of botanical infusions that are used in varying quantities throughout their range of products.\nWe find the Bordiga products to be entirely traditional while also fitting squarely into the modern cocktail culture. Vermouth is still a standout in their lineup, and over the years they expanded into other traditional Italian spirits like gin, apertivi and amari. The products have an affinity for each other as you might expect - a Bordiga Negroni or Bordiga Last Word, for example, represent a synchronicity quite different from versions composed of spirits from different producers. \n*‘Occitan’ is a language that originated in the Languedoc region of southwest France, and is still spoken in some of the isolated mountain valleys to the west of Cuneo, on the border with Provence.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46385839407355,"sku":"00075553","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/231d6a70963fba0ce61d9250ed017e72.jpg?v=1723075516"},{"product_id":"bar-agricole-x-bordiga-vermouth-piemonte-it","title":"Bar Agricole x Bordiga - Vermouth - Piemonte, IT","description":"\u003cp\u003eMade with organic nebbiolo and enhanced with real cane sugar rather than industrial sweeteners and caramel coloring, this vermouth is bottled for us by Bordiga who has been producing since the 19th century. Featuring more than thirty different macerations as opposed to the usual extracts or essences, this vermouth celebrates the aperitivo culture of Turin and is the Italian vermouth we’ve always dreamed of for making drinks.\nABV 18%\u003c\/p\u003e\u003cp\u003e===\u003c\/p\u003e\u003cp\u003ehttps:\/\/blog.resy.com\/2022\/12\/bar-agricole\/\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46385840423163,"sku":"00075552","price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/6d2551b2134ff7294ee10f1241f606eb.jpg?v=1723075528"},{"product_id":"archivio-vermouth-volume-primo-piemonte-it-nv-1000ml","title":"Archivio - Vermouth Volume Primo - Piemonte, IT - NV - 1000ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e- Mediterranean-style sweet vermouth produced at Antica Distilleria Quaglia in Castenuovo Don Bosco, Piedmonte\n- Developed at celebrated Verona cocktail den, Archivio, for use in house cocktails\n- Blend of 95% Moscato d’Asti and 5% Grillo Siciliano\n- Botanicals include the classic wormwood and gentian, as well as fresh thyme, sage, knapwood, chamomile, licorice root, and vanilla\n- Grape must, a touch of sugar, and caramel provide body\n- Cedar, marjoram, and strawberry jam precede a palate of oregano, gentian, caramelized banana, and Werther’s Original candy with cacao, wormwood, and vanilla on a pleasant, drying finish\n- 18% ABV\nProduced at the historic Antica Distilleria Quaglia by the modern vermouth master, Federico Ricatto, Volume Primo is a fresh, Mediterranean-styled vermouth. The majority of its herbs come from Distilleria Quaglia’s own botanic fields, located in the hills of Asti. Try this versatile vermouth in your next Negroni, Manhattan, Martinez, or Americano!\n\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eIf you ever have the opportunity to visit Verona, head straight to bar Archivio. This misterioso, meraviglioso little gem is nestled off the Piazza Della Erbe, in the bend of the Adige River. Patrons spill out onto the narrow cobblestone streets, Americanos \u0026amp; Negronis in hand, awaiting la luna. The atmosphere \u0026amp; cocktails are intoxicating!\nVermouth Primo Vermouth was conceived by Archivio’s two Veronese bartenders, Raffaele \u0026amp; Tommaso Bellomi, who desired a versatile vermouth for their bar program and beyond. While MULTIPLE other vermouths are readily available, many are too sweet, too bitter, or too balsamic in character. Raffaele \u0026amp; Tommaso set out to produce a balanced vermouth from quality ingredients—with mixability and quaffability in mind—in a good package and with a good price.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46596533977339,"sku":"00075681","price":57.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/d9006d9774475094a24abc0f0d9dba2e.jpg?v=1728346306"},{"product_id":"cocchi-dopo-teatro-amaro-torino-it-nv-500ml","title":"Cocchi - 'Dopo Teatro' - Amaro - Torino, IT - NV - 500ml","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eIt’s a rare “evening vermouth” called Dopo Teatro on the wake of Piedmonts tradition to drink a small cup of cool vermouth with lemon zest in the evening, maybe after watching a performance in one of the historic theatres of the Savoy capital.\nCHARACTERISTICS\nVermouth Amaro Cocchi has been created according to the original recipe by Giulio Cocchi where Artemisia was enriched with rhubarb, quassia wood, chiretta and a double infusion of cinchona.\nThe addition of Barolo Chinato to the base wine gives delicately red nuances and a further soft and complex note – totally Cocchi style.\nHOW TO DRINK IT\nThe richness of the bitter principles makes this vermouth a tonic aperitif and a pleasant end of meal.\nToday it is perfect as a bittering ingredient for the best cocktails.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eGiulio Cocchi was a young and creative pastry chef from Florence, where he worked in the most popular bar located in Piazza del Duomo. In the late nineteenth century he moved to Asti, a small but lively town in the north west of Italy, not far from Torino.\nCartolina CocchiThe legend tells that he fell in love with the owner’s daughter of one of the bars at Piazza Alfieri – the main square in Asti. It seems that his love was corresponded and that is why that bar is still called today Bar Cocchi – a central point in town.\nThere, fascinated by the local food and wine tradition, he discovered Asti as being the capital of Moscato and the local wide-spread attitude to blend wines with herbs and spices.\nIn 1891 Giulio Cocchi based there his activity as a distiller and sparkling wine maker. He was able to offer a range of special aromatized wine. Particularly Barolo Chinato, Aperitivo Americano and a few different Vermouths became well known and very successful quite soon.\nGiulio Cocchi had the great idea of establishing authorized retailers where people could taste his products. In 1913 there were seven Cocchi tasting Bars in Piemonte that soon became twelve.\nGiulio Cocchi completaCocchi’s original products and recipes was well-known during Belle Epoque and on the versatile scene of the Futurist period.\nCocchi’s products and name were soon spreading worldwide, as shown by exportation documents to New York, London, Sydney, Colonial Africa and Venezuela, where the “Casa Cocchi de Venezuela” was founded and run for a long while in Caracas.\nSince 1978, Giulio Cocchi is owned and operated by the Bava Family, themselves highly renowned wine producers in Monferrato and Langhe. Today the winery still maintains its artisan character and follows the original recipes, formulated by Giulio Cocchi in 1891, to craft the distinctive wines that have made the Cocchi a cult name.\nAmong the results of last 30 years, the defense of Barolo Chinato from forgetfulness and the relaunch of Vermouth di Torino category. Storico Vermouth di Torino since 2011 has been the driving force for the rebirth of the top-of-the-range Vermouth di Torino on the international scene.\nNot to be forgotten the attention for the sparkling wines, with the committment for the valorization of Alta Langa DOCG.\nCocchi produces, since 1891, wine-based aperitifs and hundred percent Piedmontese sparkling wines following the best traditions of Asti area.\nThe winery has inherited from the founder Giulio Cocchi an unlimited liveliness and a deep quality research leading its products to be known and appreciated in the five continents.\nAll Cocchi products are wine-based and the recipes are those of the past, concealed upon the insights and intuitions of the same Giulio Cocchi.\nWhat defines Cocchi style is then its elegance and authenticity:\nthe quality of the wine and of the other ingredients, the century-old technical expertise and a passion and creativity that have never failed over the years.\nSince 2012 Giulio Cocchi is inscribed in the National Register of the Historic Companies in Italy for its first 130 years of uninterrupted activity.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46658179596539,"sku":"00075764","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8f243e2fa4b92854543d68c9cbf1ab39.jpg?v=1730502898"},{"product_id":"cocchi-vermouth-di-torino-vermouth-asti-piemonte-it-nv","title":"Cocchi - 'Vermouth di Torino' - Vermouth - Asti, Piemonte, IT - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eVermouth di Torino is a collective heritage of Piedmont, which sees in the royal Savoy court as first big promoter of a product which, mainly starting from the late XVIII century, generated a flourishing industry which led Piedmont to become the Kingdom of Vermouth.\nStorico Vermouth di Torino is still produced according to the original recipe of Giulio Cocchi. This vermouth belongs to the category of the sweet vermouths, or Italian vermouths, sweet and amber as indicated in the manuals of the late XIX century.\nStorico Vermouth di Torino Cocchi has been the protagonist of the international rebirth of the top-of-the-range vermouths and the renovated interest of the great barmen for the denomination Vermouth di Torino so that it is also familiarly denominated “Cocchi Torino”.\nIn a very short time, it’s become one of the top-of-the-range Vermouths chosen in the best bars of the world.\nCHARACTERISTICS\nThe original recipe of Giulio Cocchi calls for the use of herbs such as Cinchona and rhubarb which lightly colour of brown the beautiful clear wine. In order to emphasize its amber tone, the addition of sugar browned on fire emphasizes its amber tone, giving together with colour also a special note to the taste: crunchy and cotton candy able to round all the bitter tastes without using vanilla.\nA thrilling vermouth, rich in sensations: among the herbs and the aromatizing spices, Artemisia and citrus are the protagonists with their balanced bitter and citrusy notes which characterize Cocchi style.\nA rich taste with vibrant notes of cocoa and bitter orange. From the infusion of some noble and balsamic woods, we have in the end light aromas of camphor and rosemary notes. Among the minor ingredients, herbs and woods with unique perfumes such as sandal, musk, myrrh and nutmeg.\nHOW TO DRINK\nDelicious when pure on ice and a small lemon zest, but also an essential base for the creation of the most classic cocktails from Negroni to Manhattan.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eGiulio Cocchi was a young and creative pastry chef from Florence, where he worked in the most popular bar located in Piazza del Duomo. In the late nineteenth century he moved to Asti, a small but lively town in the north west of Italy, not far from Torino.\nCartolina CocchiThe legend tells that he fell in love with the owner’s daughter of one of the bars at Piazza Alfieri – the main square in Asti. It seems that his love was corresponded and that is why that bar is still called today Bar Cocchi – a central point in town.\nThere, fascinated by the local food and wine tradition, he discovered Asti as being the capital of Moscato and the local wide-spread attitude to blend wines with herbs and spices.\nIn 1891 Giulio Cocchi based there his activity as a distiller and sparkling wine maker. He was able to offer a range of special aromatized wine. Particularly Barolo Chinato, Aperitivo Americano and a few different Vermouths became well known and very successful quite soon.\nGiulio Cocchi had the great idea of establishing authorized retailers where people could taste his products. In 1913 there were seven Cocchi tasting Bars in Piemonte that soon became twelve.\nGiulio Cocchi completaCocchi’s original products and recipes was well-known during Belle Epoque and on the versatile scene of the Futurist period.\nCocchi’s products and name were soon spreading worldwide, as shown by exportation documents to New York, London, Sydney, Colonial Africa and Venezuela, where the “Casa Cocchi de Venezuela” was founded and run for a long while in Caracas.\nSince 1978, Giulio Cocchi is owned and operated by the Bava Family, themselves highly renowned wine producers in Monferrato and Langhe. Today the winery still maintains its artisan character and follows the original recipes, formulated by Giulio Cocchi in 1891, to craft the distinctive wines that have made the Cocchi a cult name.\nAmong the results of last 30 years, the defense of Barolo Chinato from forgetfulness and the relaunch of Vermouth di Torino category. Storico Vermouth di Torino since 2011 has been the driving force for the rebirth of the top-of-the-range Vermouth di Torino on the international scene.\nNot to be forgotten the attention for the sparkling wines, with the committment for the valorization of Alta Langa DOCG.\nCocchi produces, since 1891, wine-based aperitifs and hundred percent Piedmontese sparkling wines following the best traditions of Asti area.\nThe winery has inherited from the founder Giulio Cocchi an unlimited liveliness and a deep quality research leading its products to be known and appreciated in the five continents.\nAll Cocchi products are wine-based and the recipes are those of the past, concealed upon the insights and intuitions of the same Giulio Cocchi.\nWhat defines Cocchi style is then its elegance and authenticity:\nthe quality of the wine and of the other ingredients, the century-old technical expertise and a passion and creativity that have never failed over the years.\nSince 2012 Giulio Cocchi is inscribed in the National Register of the Historic Companies in Italy for its first 130 years of uninterrupted activity.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46658186871035,"sku":"00075763","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/db803052c1d4ec9667b87792a2c7a060.jpg?v=1730503066"},{"product_id":"mazette-santa-barbara-summer-vermouth-santa-barbara-county-ca-2023","title":"Mazette - 'Santa Barbara Summer' - Vermouth - Santa Barbara County, CA - 2023","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/zachy.petersen,%20mazettewines\" target=\"_blank\"\u003e\u003ch4\u003e@zachy.petersen, mazettewines\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA hyper-small production local vermouth with an incredible lift to it. Zach did crush a ton of pixie oranges and rhubarb in this thing alongside all the classics like wormwood, \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eA nascent wine project by one of the brightest stars in a brand new generation of SB vignerons. Zach is making all the right wine choices and, thusly, all the good flavors. \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46734401110267,"sku":"00075798","price":49.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/0e7dc57ffafff09da8c3526213db4ded.jpg?v=1732581867"},{"product_id":"wildflower-winery-wild-delight-grenache-santa-barbara-county-ca-2023","title":"Wildflower Winery - 'Wild Delight' - Grenache - Santa Barbara County, CA - 2023","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\n\u003cp\u003eSomething we don't carry a lot of: Dessert wine. But there's a reason I brought this one in. Truly stand out with a sense that you might have more than a single cup! It's fortified with a grape brandy from Ventura Spirits and comes to the fore with a complex and so fun palate:\u003c\/p\u003e\n\u003cp\u003eIt's delicately floral with a rose petal backdrop. Use this to pair with dessert or cheese at your next holiday gathering and be the hero no one knew they needed!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\n\u003cp\u003e- 100% Grenache\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eZaca Mesa Vineyard\u003c\/li\u003e\n\u003cli\u003eSanta Ynez Valley\u003c\/li\u003e\n\u003cli\u003e19.7% ABV and 8.8 grams\/100ml of residual sugar\u003c\/li\u003e\n\u003cli\u003ePicked Nov. 2, 2023\u003c\/li\u003e\n\u003cli\u003e37 cases produced\u003cbr\u003eInky late harvest Grenache grapes from Zaca Mesa Vinyard fortified with grape brandy from Ventura Spirits. Aged 9 months in neutral American Oak barrels. Our ruby port-style dessert wine! Notes of candied wild strawberries with layers of caramel! A special treat, best paired with a bit of chocolate, that is Wildly Drinkable! Only available to club members in this special allocation before public release in November!\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\n\u003cp\u003eWe have created beautiful wines which highlight the terroir of the vineyards in Ventura Santa Barbara, and San Luis Obispo Counties. Starting with quality grapes, we pick them for optimal acidity and sugar so the wine does not need additions such as: water, acid, tannin. We use a minimalist winemaking approach in the cellar so the natural yeast present on the grape skins perform the fermentation to preserve the influence of the terroir. We present dry wines with no new oak so you taste the unique and individual flavors of each grape varietal. This low intervention approach leaves our wine naturally vibrant, fruit-forward, and wildly drinkable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBorn and raised in California, Natalie’s love for wine began as she was surrounded by bold reds from the Central Coast, then the various wines grown and made in Temecula\/San Diego County in California. When she and her husband, William, moved to Sicily, her world and palate expanded as she lived on Mount Etna and tasted the mineral, volcanic wines from the region. While touring and wine tasting throughout Europe, Natalie’s passion for tasting different varieties grew. On a whim, she took the Wine \u0026amp; Spirit Education Trust ( Level 1 certification exam. From there, she began to research taking the leap from tasting to making as she dug deeper into the science behind wine through the UC Davis’ winemaking program.\u003c\/p\u003e\n\u003cp\u003eUpon moving to Ventura County in January 2020, Natalie sourced grapes grown locally in Santa Barbara and San Luis Obispo counties, and started making wine during harvest of 2020 out of a passion for adventure and exploration. She intends to create fresh and unpretentious wine that does not need to be saved for a special occasion, as the style of young and crisp wines was something she knew she would miss from Sicily. She completed the UC Davis Winemaking Certificate Program and is Level 2 certified.\u003c\/p\u003e\n\u003cp\u003eWine is a beautiful accompaniment to any celebration, and Natalie believes that every day should be celebrated.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46762262102267,"sku":"00075803","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/f19993cfb00039dc32267d534788bd61.png?v=1733358930"},{"product_id":"amoro-de-vino-apero-iberico-rioja-es-nv","title":"Amoro de Vino - Apéro Ibérico - Rioja, ES - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThe liquid presents a vibrant blood orange hue, with a luminous orange glow when mixed. The nose offers a complex bouquet of bright bitter citrus, grapefruit, rhubarb, and dark cherry, accented by subtle hints of vanilla, sage, and bitter melon. On the palate, the texture is a harmonious blend of bittersweetness and acidity, featuring layers of orange and grapefruit interwoven with herbal, spicy, and woody notes, along with hints of vanilla. The finish sets it apart from similar products, making it versatile for cocktails and spritzes while maintaining enough balance, natural purity, and refinement to be enjoyed neat.\n\n\u003c\/p\u003e\u003cp\u003eThe base is a natural 100% Viura wine, sourced from ancient, pre-phylloxera vines grown in high-altitude vineyards in the Basque region of Rioja, Spain (Rioja Alavesa). Crafted similarly to vermouth, the wine is infused with a blend of bitter herbs and botanicals, including gentian root, cinchona bark, beet root, bitter citrus peels, elderberry, rhubarb, and delicate hints of saffron.\u003c\/p\u003e\n\u003cp\u003eThis exceptional Amaro and Aperitivo line comes from an all-woman-owned producer dedicated to organic practices!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eAmoro de Vino is produced by an all-woman owned producer in the Basque Country of Rioja, Spain. The wine is made from 100% fortified Viura grapes and is macerated with a variety of botanicals, including gentian root, chinchona bark, quinine, bitter orange peels, and Basque lemon verbena.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46773473181947,"sku":"00075812","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/9edfb7e1eb046198bc43fa46cbad8bcf.jpg?v=1733792619"},{"product_id":"tximista-blanco-vermut-de-uvas-txakoli-basque-country-es-nv","title":"Tximista - 'Blanco' - Vermut de Uvas Txakoli - Basque Country, ES - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eTximista is the first Txakolina vermouth to arrive in the US and is only available in CA, NY \u0026amp; FL. The natural salinity and acidity of the wine helps create a perfectly balanced vermouth, for sipping over the rocks, in a hi-ball with soda water and a twist or using in your favorite cocktail. Both the Blanco and Rojo have the same amount of sugar content, however the Rojo has caramelized sugar, which gives it it’s natural color. The labels are inspired by 1950s junk type, as it was this period when Txakoli started to make its way out of the Basque.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eTximista (pronounced “chee-MEES-ta) is the Basque word for lightning. This unique Vermouth is made from 100% Hondarabbi Zuri grapes, the indigenous varietal grown at the Talai Berri estate in the Bay of Biscay, known for making Txakoli. It is aromatized with over 80 Spanish botanicals and fortified with orujo (the pomace brandy of Basque country). Tximista is the first Txakolina vermouth to arrive in the US and is only available in CA, NY \u0026amp; FL. The natural salinity and acidity of the wine helps create a perfectly balanced vermouth, for sipping over the rocks, in a hi-ball with soda water and a twist or using in your favorite cocktail. Both the Blanco and Rojo have the same amount of sugar content, however the Rojo has caramelized sugar, which gives it it’s natural color. The labels are inspired by 1950s junk type, as it was this period when Txakoli started to make its way out of the Basque.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46773473214715,"sku":"00075810","price":51.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/7efc9ab3c356448f39dc03dcf495cb99.jpg?v=1733792625"},{"product_id":"tximista-rojo-vermut-de-uvas-txakoli-basque-country-es-nv","title":"Tximista - 'Rojo' - Vermut de Uvas Txakoli - Basque Country, ES - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eTximista is the first Txakolina vermouth to arrive in the US and is only available in CA, NY \u0026amp; FL. The natural salinity and acidity of the wine helps create a perfectly balanced vermouth, for sipping over the rocks, in a hi-ball with soda water and a twist or using in your favorite cocktail. Both the Blanco and Rojo have the same amount of sugar content, however the Rojo has caramelized sugar, which gives it it’s natural color. The labels are inspired by 1950s junk type, as it was this period when Txakoli started to make its way out of the Basque.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eTximista (pronounced “chee-MEES-ta) is the Basque word for lightning. This unique Vermouth is made from 100% Hondarabbi Zuri grapes, the indigenous varietal grown at the Talai Berri estate in the Bay of Biscay, known for making Txakoli. It is aromatized with over 80 Spanish botanicals and fortified with orujo (the pomace brandy of Basque country). Tximista is the first Txakolina vermouth to arrive in the US and is only available in CA, NY \u0026amp; FL. The natural salinity and acidity of the wine helps create a perfectly balanced vermouth, for sipping over the rocks, in a hi-ball with soda water and a twist or using in your favorite cocktail. Both the Blanco and Rojo have the same amount of sugar content, however the Rojo has caramelized sugar, which gives it it’s natural color. The labels are inspired by 1950s junk type, as it was this period when Txakoli started to make its way out of the Basque.\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46773473247483,"sku":"00075809","price":51.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/2caba68d0f824c9b645966909e30bd5b.jpg?v=1733792632"},{"product_id":"amoro-de-vino-picon-vasco-rioja-es-nv","title":"Amoro de Vino - Picon Vasco - Rioja, ES - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA 100% fortified Viura (Macabeo) from Basque Country, Rioja, Spain. The botanicals are carefully macerated in the base wine and feature gentian root, cinchona bark, quinine, bitter orange peels, Basque lemon verbena, and molasses. This blend delivers a medium-bodied profile, balancing sweetness and mild bitterness, with layered notes of earth, root beer cola, menthol, pine, cocoa, vanilla, and warming baking spices.\n\n\u003c\/p\u003e\u003cp\u003eCrafted by an all-woman-owned producer dedicated to creating exceptional organic Amaro and Aperitivo products!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eAmoro de Vino is produced by an all-woman owned producer in the Basque Country of Rioja, Spain. The wine is made from 100% fortified Viura grapes and is macerated with a variety of botanicals, including gentian root, chinchona bark, quinine, bitter orange peels, and Basque lemon verbena.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":46773473280251,"sku":"00075811","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/88e2d3e617dea3184ce7e9759291a3f9.jpg?v=1733792639"},{"product_id":"celler-pardas-sus-scrofa-sumoll-penedes-es-2022","title":"Celler Pardas - 'Sus Scrofa' - Sumoll - Penedès, ES - 2022","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003e100% hand harvested Sumoll from four different plots of clay and chalk soils. 50% whole cluster, vinified in concrete tanks with indigenous yeasts and fed by gravity. Aged for 3 months. Unfined, unfiltered.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCeller Pardas started when two growers from Penedès, Ramon Parera, and Jordi Arnan, acquired an old estate called Can Comas in Alt Penedès, close to Sant Sadurni d’Anoia. The property surrounds an old medieval farm and spans 30 hectares of forest and other crops (mainly cereal) as well as the local grape varieties—Sumoll and Xarel-lo—that Ramon and Jordi planted for their wines. The other source of fruit for the wines comes from two ancient plots further north, where they own old vines of Sumoll, Xarel-lo, and Malvasía de Sitges; Ramon calls this fascinating local strain of Malvasía, an incredibly acidic grape notoriously difficult to vinify, the “Riesling of the Mediterranean”.\nFrom the start the work on the land focused on a holistic approach; they manage the forest surrounding the vineyards as well as the land bordering them to create a whole agrarian ecosystem and live on the property. Many biodynamic principles are followed: the vines are dry-farmed, and the clay-limestone-rich soils are not plowed to avoid erosion and foster the micro-biology of the place. They regularly use ground vegetation, and no synthetic products or pesticides are utilized. Their work is certified organic.\nRamon and Jordi are in the forefront of the varietal revolution happening in Penedès. The story of native grapes in the region is not unlike many others in different areas: the local varieties, deemed hard to work and less valuable than international ones, were slowly substituted by high-yielding types. Many of the new generations of growers in the area, however, decided to replant and work with the original grapes. Pardas' plantings all come from cuttings of old vines found in the region.\nThe work in the cellar is as respectful to the wines as their work on the vineyards is to the land. Fermentations are spontaneous, the wines are never clarified nor corrected, and they use a mix of steel, concrete, and oak for winemaking and élèvage. The resulting wines are expressive and very direct. Sumoll is not an easy grape to master—“the most masochistic grape there is”, says Jordi— but as the Sus Scrofa shows, Parera and Arnan have conquered its rusticity and are making a delicate, fresh, and immediate wine. The same goes for their Xarel-lo and Malvasía, which are floral and aromatic and yet retain great salinity and minerality, no doubt owing to the chalky and rocky nature of their vineyards.\n-Bowler    \u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47308691931387,"sku":"00076512","price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/1cf916076ad9928eb394e6601aa8d4df.jpg?v=1751569394"},{"product_id":"cueva-nueva-vermut-red-vermouth-penedes-es-nv","title":"Cueva Nueva - 'Vermut' - Red Vermouth - Penedès, ES - NV","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eWildly delicious in a vermouth Spritz or a negroni. Sarsaparilla vibe all day with a balance of creamed caramel sugar and spirited bitterness - complex and radical! \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eFresh, complex, and bittersweet.\n\n\u003c\/p\u003e\u003cp\u003eCueva Nueva Vermut Rojo is a nod to the neighborhood tabernas that celebrate the tradition of la hora del vermut. Where drinkers gather for a collective moment to slow down, indulge in salty snacks, and enjoy rounds of vermut.\u003c\/p\u003e\n\u003cp\u003eA blend of Garnacha Blanca and Airén, fortified with a unique selection of 88 botanicals including wormwood, orange peel, cinnamon, and traditional Mediterranean herbs. Warm yet refreshing.\u003c\/p\u003e\n\u003cp\u003eAs a bright sweet vermouth it pairs perfectly in classic cocktails like the Negroni and Manhattan, but truly shines when savored on its own—chilled on ice and garnished with an olive and an orange slice.\u003c\/p\u003e\n\u003cp\u003eEach bottle encapsulates the no-nonsense, sun-soaked Spanish aperitivo—an invitation to a piece of timeless tradition.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eCueva Nueva is a Spanish vermut brand celebrating the moments where life slows down, glasses clink, and la hora del vermut unfolds. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47393701560571,"sku":"00076570","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/563ce092fb54f067e82738ad08ed2e13.jpg?v=1754019084"},{"product_id":"mazette-central-coast-style-batch-2-vermouth-santa-barbara-ca-nv","title":"Mazette - 'Central Coast Style - Batch #2' - Vermouth - Santa Barbara, CA - NV","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/zachy.petersen,%20mazettewines\" target=\"_blank\"\u003e\u003ch4\u003e@zachy.petersen, mazettewines\u003c\/h4\u003e\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eThis vermouth captures the taste of California’s Central Coast in a bottle. It is infused with 13 organic botanicals sourced from Santa Barbara County and Ojai including stone fruit from Honeybear Farms, Ojai Pixies from Earthtrine Farms, and more! A blend of chamomile, marigold, yarrow, stinging nettle, dandelion, wormwood, lemon verbena, and hoja planta adds a distinctive herbal depth while incorporating the medicinal plants that help form the foundation of Biodynamic farming preparations.\n\n\u003c\/p\u003e\u003cp\u003eThis is batch #2. Same recipe, just slightly refined to highlight special flavors and maintain a beautiful balance between our Central Coast fruits, traditional bitterness and warm approachability.\u003cbr\u003ePerfect as an aperitif or digestif. Enjoy over ice or add a splash of sparkling water for a lighter refreshment. Top with sparkling wine to create a delightful spritz.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eA nascent wine project by one of the brightest stars in a brand new generation of SB vignerons. Zach is making all the right wine choices and, thusly, all the good flavors.\u003cbr\u003eMazette is for the people, rooted in the desire to share wines that carry meaning beyond what’s in the glass. We are a farming focused winery dedicated to growing in our craft. Zach Petersen, the farmer and winemaker behind Mazette, has always found joy in making and sharing things he cares about. Zach is more of a starving artist than a collector of luxury as a result of relentlessly following passions. He is driven by curiosity, connection, and a deep respect for the old ways of doing things. He buys local, eats organic, and values process over perfection. The wines of Mazette are a reflection of that ethos.\u003cbr\u003eWe seek a certain wildness in the vineyards we work with—a feeling that they belong to the land rather than being forced onto it. As a small, solo operation just trying to make things work, we’ve turned to rehabilitating small, overlooked plots—half-acre to three-acre sites scattered across the Santa Ynez Valley. Some were planted decades ago and forgotten, others inherited by folks who didn’t quite have a plan for the vineyard. We call them “pocket vineyards,” and we take them in like strays, farming them by hand with the goal of restoring balance to both the vines and the soil beneath them.\u003c\/p\u003e\n\u003cp\u003eOur approach is rooted in regenerative practices: no-till farming, diverse cover cropping, and reintroducing native species to encourage a healthy, self-sustaining ecosystem. Much of our energy is focused on building soil life. The vines almost feel secondary—dare we say—because we believe that if the vineyard ecosystem is thriving, the best fruit will follow. By listening and adapting to each site’s natural rhythm, we’re able to farm vineyards that are full of life and harmony, and that’s what allows us to make the best possible wines with that true sense of place we are all after.\u003cbr\u003eEven when we’re not directly farming a site, we try to maintain a deep connection to it. We’re in the vineyards across the region, throughout the season. Walking rows, observing the stresses and changes, tending to sites…staying close. Our relationship isn’t transactional—it’s emotional. This closeness keeps us grounded in the vintage and guides every decision we make. We seek out older vines in vineyards with clear coastal influence. Often we are drawn to places that represent the natural habitat of Santa Barbara County and explore them as a way to understand the ever-evolving history of our region’s terroir.\u003cbr\u003eMazette aims to capture the spirit of our slice of California and the immense energy expended to take our grapes to the glass. Every decision in the cellar is an extension of our experiences farming throughout the season. We believe that our farming and vineyard sourcing coupled with our intentional process in the cellar infuses a certain “aliveness” in our wines – an honest representation of time, place and process, captured in a bottle. \u003c\/p\u003e\n\u003cp\u003eFermentations are spontaneous, carried out by native yeast. We use minimal sulfur, refrain from additions, and let the wines take shape naturally. Most all red wines are fermented whole cluster with little destemming, if at all. White wines are barrel fermented. All wines are aged in neutral French oak barrels.\u003cbr\u003eThe result is a range of fine wines, and some wines (like our sparkling Blanc de Blancs) that belong at a long, lingering dinner just as much as they do a house party. We strive to make all our wines accessible and transparent. \u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47768161517819,"sku":"00076993","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/8137d9b129b980c38f40c8af261d021e.jpg?v=1765655449"},{"product_id":"partida-creus-muz-vermut-pened-s-catalunya-es-nv","title":"Partida Creus - 'MUZ' - Vermut - Penedès, Catalunya, ES - NV","description":"\u003ch2\u003eSatellite's Hot Take\u003c\/h2\u003e\u003cp\u003eOne of the most notable vermouths anywhere in the world. A serious, refined, yet powerful vermouth that showcases the skills and quality of Partida Creus\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eA portion of the base wine (joven, crianza red + oxidized white) was distilled and macerated with 51 botanicals, and this herbal liquor is added to the still wine along with a small amount of sugar to balance the bitterness. The vermouth was then aged in used 300L oak barrels for 6 months before bottling.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003ePartida Creus is one of the handful of wineries to pioneer natural winegrowing in Catalonia, specifically in the Penedés region. Born and raised in Lombardia, Antonella Gerosa \u0026amp; Massimo Marchiori were initially studying architecture, design, and marketing. They left their native country in 1994-95 and first came to Barcelona for work. Tired of the “big city rat race” and wanting to live more in harmony with the land, the couple settled in rural Bonastre in 2001, about an hour’s drive south in the Baix Penedès. As they adapted to their new home, they discovered old, abandoned vineyards of native grape varieties such as Cartoixa, Sumoll, and Vinyater. The couple began to purchase and recuperate parcels around Bonastre in order to form their project Bodega Partida Creus, focused on “capturing authenticity” and maintaining “purity of the land while respecting local traditions and not interfering in the grape’s natural growth.” To this end, they use no chemicals anywhere in the winemaking process. They have recently reduced overall production slightly in order to further improve the quality of their estate-grown table wines, and their MUZ vermouth is already one of a kind in the world of natural wine. In their words: “Partida Creus is not just a winery; it's a way of understanding wine as a link between nature and those who enjoy it.”\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":47782245073147,"sku":"00077025","price":64.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/42e795a2e8748d9a82ebfebea2bbee35.jpg?v=1766206029"},{"product_id":"scruffy-white-vermouth-sonoma-ca-nv","title":"Scruffy - White Vermouth - Sonoma, CA - NV","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eZesty. Tropical. Here for a good time (and a long time).\n\n\u003c\/p\u003e\u003cp\u003eThis one shows up bright — citrus-forward with layers of floral herbs, soft spice, and a warm sweetness that lingers like a good story. Think lemon peel, chamomile, and rose hips with a splash of something juicy and tropical. All while grounded by a touch of honey and a delicate, earthy bitterness that keeps it interesting.\u003c\/p\u003e\n\u003cp\u003eThe scene:\u003c\/p\u003e\n\u003cp\u003eAlways equipped with fresh gossip (damn that tea was so hot I almost burned my tongue)\u003c\/p\u003e\n\u003cp\u003eSunglasses indoors (at night, you know who you are)\u003c\/p\u003e\n\u003cp\u003eDid someone say oysters?!?!\u003c\/p\u003e\n\u003cp\u003eCalled it “a soft launch” and then invited 40 people\u003c\/p\u003e\n\u003cp\u003eAlways down for “just one more” (and means it)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eSmall-batch vermouth that’s bold, botanical, and just the right amount of messy. Crafted with organically farmed fruit and zero artificial anything, Scruffy is built for spritzing, sipping, and not taking yourself too seriously.\u003cbr\u003eA little scruffy, a lot delicious.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48555936022779,"sku":"00077135","price":51.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/56d2b3fab4091d3eb5256c2a810b972c.jpg?v=1774749288"},{"product_id":"cocchi-vermouth-di-torino-vermouth-piemonte-it","title":"Cocchi - 'Vermouth di Torino' - Vermouth - Piemonte, IT","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003eTurin vermouth is a collective heritage of the Piedmontese, whose first great promoter was the royal court of Savoy, which from the end of the 18th century developed a thriving industry that made Piedmont the kingdom of Vermouth.\nStorico Vermouth di Torino is produced according to Giulio Cocchi's original recipe. This vermouth falls into the category of sweet vermouths, or Italian vermouths, sweet and amber-colored, found in late 19th-century textbooks.\nStorico Vermouth di Torino by Cocchi played a key role in the international renaissance of high-end vermouths and in the renewed interest of top bartenders in the Vermouth di Torino designation, to the point that in the United States it is colloquially referred to as \"Cocchi Torino.\"\nIt quickly became one of the most popular high-end vermouths in the world's best bars.\nGiulio Cocchi's original recipe calls for herbs like cinchona and rhubarb, which give the lovely clear wine a light brown hue. To accentuate the amber hue, browned sugar, prepared over the stove like crème caramel, is added. Along with its color, it also adds a special touch to the flavor: a crunchy, cotton candy texture that smooths out all the bitterness without the need for vanilla.\nA vermouth that excites, rich in sensations: among the aromatic herbs and spices, artemisia and citrus take center stage, which, together with cinchona, give balanced bitter and citrus tones that characterize the Cocchi style.\nThe flavor is rich, with vibrant notes of cocoa and bitter orange. The infusion of several noble and balsamic woods yields light camphorated notes and hints of rosemary.\nAmong the minor ingredients are herbs and woods with unique aromas, such as sandalwood, myrrh, and nutmeg.\nHow to drink it\nDelicious neat, with ice and lemon zest, but an essential base for creating the most classic cocktails, from Negroni to Manhattan.\n\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eGiulio Cocchi was a young and creative pastry chef from Florence, where he worked in the most popular bar located in Piazza del Duomo. In the late nineteenth century he moved to Asti, a small but lively town in the north west of Italy, not far from Torino.\nCartolina CocchiThe legend tells that he fell in love with the owner’s daughter of one of the bars at Piazza Alfieri – the main square in Asti. It seems that his love was corresponded and that is why that bar is still called today Bar Cocchi – a central point in town.\nThere, fascinated by the local food and wine tradition, he discovered Asti as being the capital of Moscato and the local wide-spread attitude to blend wines with herbs and spices.\nIn 1891 Giulio Cocchi based there his activity as a distiller and sparkling wine maker. He was able to offer a range of special aromatized wine. Particularly Barolo Chinato, Aperitivo Americano and a few different Vermouths became well known and very successful quite soon.\nGiulio Cocchi had the great idea of establishing authorized retailers where people could taste his products. In 1913 there were seven Cocchi tasting Bars in Piemonte that soon became twelve.\nGiulio Cocchi completaCocchi’s original products and recipes was well-known during Belle Epoque and on the versatile scene of the Futurist period.\nCocchi’s products and name were soon spreading worldwide, as shown by exportation documents to New York, London, Sydney, Colonial Africa and Venezuela, where the “Casa Cocchi de Venezuela” was founded and run for a long while in Caracas.\nSince 1978, Giulio Cocchi is owned and operated by the Bava Family, themselves highly renowned wine producers in Monferrato and Langhe. Today the winery still maintains its artisan character and follows the original recipes, formulated by Giulio Cocchi in 1891, to craft the distinctive wines that have made the Cocchi a cult name.\nAmong the results of last 30 years, the defense of Barolo Chinato from forgetfulness and the relaunch of Vermouth di Torino category. Storico Vermouth di Torino since 2011 has been the driving force for the rebirth of the top-of-the-range Vermouth di Torino on the international scene.\nNot to be forgotten the attention for the sparkling wines, with the committment for the valorization of Alta Langa DOCG.\nCocchi produces, since 1891, wine-based aperitifs and hundred percent Piedmontese sparkling wines following the best traditions of Asti area.\nThe winery has inherited from the founder Giulio Cocchi an unlimited liveliness and a deep quality research leading its products to be known and appreciated in the five continents.\nAll Cocchi products are wine-based and the recipes are those of the past, concealed upon the insights and intuitions of the same Giulio Cocchi.\nWhat defines Cocchi style is then its elegance and authenticity:\nthe quality of the wine and of the other ingredients, the century-old technical expertise and a passion and creativity that have never failed over the years.\nSince 2012 Giulio Cocchi is inscribed in the National Register of the Historic Companies in Italy for its first 130 years of uninterrupted activity.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48946123178235,"sku":"00077453","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/0446d1697c04550ab7de3c53e3e0ed27.jpg?v=1780612171"},{"product_id":"cappelletti-elisir-novasalus-amaro-trentino-alto-adige-it","title":"Cappelletti - 'Elisir Novasalus' - Amaro - Trentino-Alto Adige, IT","description":"\u003ch2\u003eNotes from the Winery\/Importer\u003c\/h2\u003e\u003cp\u003ePerhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six-month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily. The resulting amaro is bold, bitter and exceptionally complex, with layers upon layers of flavor. Famously comforting after a large meal. While not traditionally mixed, it is nicely followed by a small glass of sparkling wine. Unrivalled in its palate effect, it makes for a perfect finish to a meal.\nTraditionally, Novasalus was never mixed; however, a drop, dash or drizzle adds remarkable complexity to drinks with sweeter profiles. When drinking Novasalus, the real fun is after the first sip. The acidity of the Marsala base washes over the palate, bringing herbal and ginger notes with it. Every sip is different; this digestivo draws drinkers in rather than putting them to sleep.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch2\u003eNotes on the Producer\u003c\/h2\u003e\u003cp\u003eThe producer, which goes by the full name Antica Erboristeria Cappelletti, was first established in 1906. For most of their first century they were located in the historic Piazza Fiera in the center of Trento. Today they are located 20 km south of Trento in Aldeno, surrounded by vineyards and apple orchards. As the name would suggest, the firm was and is still today focused on products from traditional herbs, roots and flowers. They achieved fame in the region for their productions of amari and aperitivi, including the classic red bitter Aperitivo Cappelletti. All production is done in house by the fourth generation of the family, Luigi and Maddalena Cappelletti.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":48946123571451,"sku":"00077454","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/files\/3f56bd67bc2c2f789e555d52b0f522cc.jpg?v=1780612182"}],"url":"https:\/\/satellitesb.com\/collections\/fortified.oembed?page=2","provider":"Satellite SB","version":"1.0","type":"link"}