The concept behind the wine
What happens when Amarone’s dried grapes meet over twenty botanicals in a journey through time and taste?
The result is an unconventional amaro, conceived by Edoardo—winemaker and experimenter—to fill a gap: Valpolicella lacked a bitter that truly tells the story of this unique land.
After ten years of research and over a hundred trials, his vision took shape in a one-of-a-kind recipe, where the richness of wine blends with the finesse of distillation.
The result is a warm, balsamic, and surprising sip. An experience like no other.
Tasting notes
Siridia’s Bitter opens with intense, enveloping aromas: balsamic and spicy notes emerge, enriched by the warmth of dried grapes.
On the nose, herbal tones, citrus accents, and a refined aromatic complexity reveal the richness of its botanical bouquet.
On the palate, it is deep and velvety. The first sip unveils a surprising softness, followed by a harmonious evolution of flavors: the natural sweetness of Amarone grapes merges with the balsamic nuances of herbs, while spices and roots deliver a long, persistent finish that leaves the palate in perfect harmony.
A unique balance of intensity and finesse, meant to be savored slowly.
Winemaking technique
The grapes are harvested and left to dry with the same care dedicated to winemaking, before being combined with a carefully selected bouquet of over twenty botanicals, including herbs and fruits.
A 30-day maceration in a hydroalcoholic solution extracts the aromatic richness of each element, preparing the blend for a key step: distillation.
It is this process that gives the amaro its remarkable finesse, enhancing its balsamic and spicy nuances.
After being diluted to 35% ABV, the amaro is left to face time. First, it rests in dedicated containers, then it matures further in the bottle, allowing the aromatic components to harmonize into an enveloping symphony.
