Paesani Amaro Gran Sasso web-published but workhorse in the Horiot

but workhorse in the Horiot sense means vintage-quality fruit

grown on volcanic soil between 400 and 600 meters

A serious Saint-Estèphe at a fraction of the classed-growth ask

We are thrilled to invite you to join us for an extraordinary evening with Pedro Parra—a

Paesani Amaro Gran Sasso web-published but workhorse in the HoriotThe Paesani family has been making this amaro exactly the same way since 1961, from a hillside workshop in the hamlet of Collevecchio just outside Teramo, with the Gran Sasso the highest peak in the Apennines filling the window. Brothers Ermanno and Pietro started it; Antonio took over, and now his son Mirco is in the mix, and the recipe has never budged. More than twenty botanicals are cold macerated in neutral spirit and then pressed by hand: