DISCOVER
Rabarbaro Bergia was one of the flagship liqueurs of the Bergia family distillery, founded in Turin in 1870.
Demonstrating its great success, the highly prized liqueur was awarded 48 gold and silver medals and 4 special prizes at the main international exhibitions between the nineteenth and twentieth centuries.
At the time known as "rhubarb infusion", it was obtained from an exclusive recipe, which has remained unchanged over the years, which consisted in extracting the aromatic essence directly from the rhizomes, the part of the rhubarb plant richest in aromas.
THE HISTORY
THE METHOD
It takes 12 long months and a very complex production process to obtain Rabarbaro Bergia.
The rhizomes of rhubarb, the most aromatic part of the plant, are initially macerated in a mixture of water and very fine alcohol.
The macerate obtained is then combined with sugar and aromatic herbs with bitter properties to obtain a liqueur with a pleasantly bitter taste.
FINE LIQUEUR.
The aperitif with a pleasantly bitter taste.
Alc/Vol. 16%
