Sicilia
Siracusa
The Nepèta project was founded in Syracuse in 2017 by the will of Federico and Andrea. The two cousins decided to engage in the recovery of a Sicilian herb unknown to most through the production of an Amaro and then a chocolate: the Nepitella. The Nepitella (Calamintha Nepèta) is a perennial aromatic plant, similar to mint in aroma, which grows above the five hundred meters of altitude on the rocky highlands of the Hyblaean Mountains between Palazzolo Acreide and Val di Noto. With its ovate leaves, its violet-pink flowers and its fresh scent, this mint takes over from the wild Siracusan countryside. For the production of AmaroNepèta, Federico and Andrea have decided to put the Nepitella in culture in certified organic fields, and to follow the whole process of plant growth up to harvest. Harvested the Nepitella is infused in high quality alcohol for a week before being combined with the alcoholic infusion of Limoni di Siracusa IGP and that of Sicilian bitter herbs. Artemisia, Citrus Aurantium Amara and Genziana are only a part of the herbs that make up AmaroNepèta, combined with spontaneous botanicals of the Hyblaean territory. To conclude the secret recipe, which does not require the use of any coloring, flavor or preservative, 15% of sugar and spring Etna water is added. This young Amaro, respectful of nature and attentive to the Sicilian tradition, gives a nod to modernity, also demonstrating its packaging that is catchy and up-to-date. The bottles, of French invoice, recall the ancient apothecary ampoules, the contrasting label presents a minimal and fresh graphic that refers to the clean taste of AmaroNepèta. This unique Sicilian Amaro boasts very pleasant hints of wild mint at the first sip, which then turns into a slightly bitter persistence given by the peel of the Limoni di Siracusa IGP and shows a herbaceous aftertaste thanks to the Sicilian spontaneous herbs. AmaroNepètais a great after-meal drunk neat or with ice, but turns out to be a great ingredient for the modern mixologist that loves to experiment.
For more information about this magnificent product, contact
Nepèta
96100 Siracusa
info@nepeta.it
Martina Proietti[:]
