Italicus : Rosolio Di Bergamotto

Tasting characteristics and recommendations for Italicus Rosolio Di Bergamotto

Tasting

Nose
The nose opens with fresh, radiant aromas of bergamot, immediately evoking the characteristic notes of Earl Grey tea. Beneath this initial citrus impression unfolds a delicate floral complexity combining rose and lavender. In the background, herbal nuances of chamomile and gentian add subtle depth with slightly spicy and peppery accents.

Palate
The attack reveals surprising delicacy. Ripe citrus — bergamot and citron — dominates the foreground, recalling the gesture of peeling a fresh Mediterranean fruit. Mid-palate, floral notes of rose and lavender assert themselves elegantly, while gentian and chamomile introduce subtle bitterness and slightly refreshing sensations. The texture stands out for its silky, velvety mouthfeel. The finish, remarkably long for a spirit at 20% ABV, allows citrus notes to linger before gradually giving way to herbal and floral nuances, concluding with a pleasant dryness driven by gentian.

Pairings and tasting occasions

Rosolio Di Bergamotto Italicus fully embodies the Italian aperitivo tradition. It is ideally enjoyed chilled, neat over ice or in cocktails, accompanied by small savory bites. Castelvetrano olives, with their buttery texture and pronounced salinity, form the iconic pairing, amplifying the spirit’s lively citrus character. Marcona almonds offer a pleasant contrast to the herbal bitterness. Aged cheeses such as Parmigiano-Reggiano or Pecorino create a flavorful interplay with the freshness of bergamot. Italian charcuterie — prosciutto, mortadella, speck — pairs naturally with this rosolio, as do ricotta crostini topped with honey or lemon zest, or bruschetta with roasted peppers.

Mixology

Rosolio Di Bergamotto Italicus reveals its full versatility in mixology. The signature cocktail, the Italicus Spritz, combines 50 ml of Italicus with 75 ml of Prosecco or Champagne, served over ice in a wine glass and garnished with three green olives — a refined and floral alternative to the classic Aperol Spritz. In a White Negroni, in equal parts with London Dry gin and dry vermouth, garnished with green olives, it offers a remarkably light and refreshing version of the iconic cocktail. The Italicus Margarita (40 ml tequila blanco, 20 ml Italicus, 20 ml fresh lime juice) offers a Mediterranean and floral interpretation of the great classic. It also integrates successfully into preparations such as a French 75 or when paired with a Mediterranean tonic.

A floral and citrusy Italian liqueur, a tribute to Calabrian bergamot

Italicus: the revival of rosolio, the royal Italian aperitivo

Founded in 2016 by Giuseppe Gallo, former global ambassador for the Martini house, the brand Italicus embodies the revival of a category of Italian liqueur forgotten for more than a century: rosolio, once known as “Aperitivo di Corte” at the court of the King of Savoy in the 18th century. Produced at the family distillery Torino Distillati, established in 1906 in Moncalieri near Turin and run by the Vergnano family, this rosolio combines centuries-old expertise with contemporary innovation. Since March 2020, Pernod Ricard has held 50% of the brand’s capital, with Giuseppe Gallo retaining creative and operational leadership as CEO. Italicus stands out for its commitment to the excellence of Italian raw materials and the preservation of regional agricultural heritage. Voted Best New Spirit in 2017 and recognized among the trendiest liqueurs in the world from 2019 to 2025, this Italian liqueur has established itself as an essential reference in the premium aperitivo category.

Rosolio Di Bergamotto Italicus: artisanal expertise rooted in the rosolio tradition

Rosolio Di Bergamotto Italicus is a liqueur crafted according to a recipe inspired by a Rosolio di Torino formula dating back to the 1890s. Its production relies on a process in three distinct stages, each producing a specific extract.

The estratto di Torino forms the herbal and floral backbone: Roman chamomile from Lazio, lavender and lemon balm from northern Italy, yellow roses, and gentian root macerate for two weeks in a neutral Italian grain spirit combined with water.

The two citrus extracts are obtained using the traditional sfumatura technique, a cold extraction method using water that preserves the volatile essential oils that any application of heat would alter. The estratto di Calabria comes from bergamot peel harvested exclusively in the protected designation of origin area of the province of Reggio Calabria, the historic cradle of bergamot cultivation for more than three centuries. The estratto di Sicilia is derived from Sicilian citron, a citrus fruit with a thick, bumpy skin and remarkable aromatic intensity.

These three extracts are then precisely blended, filtered, softened with unrefined sugar, and reduced to 20% ABV with demineralized water. The result is a liqueur of multidimensional complexity, faithful to the spirit of tradition while meeting the expectations of the contemporary palate.