The name “Due Terzi” (Two thirds) is intended to emphasise this product’s ability to best combine with our spirits. In fact, by adding “a third” of one of our gins, you can enjoy a simply unique Negroni.
The ‘Due Terzi’ liqueur can also be sipped on its own with an ice cube, in the classic Milan-Turin (MI-TO) version, or mixed with ⅓ of whatever you prefer to create your favourite cocktail like you’ve never tasted before!
Gentian root
Roman wormwood summit
China Calysaia
Florentine Ireos rhizome
Cardamom seeds
Rabarbaro rizoma
Fiori di Camomilla
Rhubarb rhizome
Chamomile flowers
Sweet orange peels
Bitter orange peels
The Bitter we propose is our own recipe in which botanicals are infused in a 70°C hydro-alcoholic mixture for 15 days at room temperature; this infusion is the basis of the final aromaticity of the product.
The botanicals are then separated from the liquid part, to which ethyl alcohol, water, sugar and E129 colouring agent are added.
The Vermouth we use is a red one from Emilia, aged in wooden barrels.
The mix of Bitter and Vermouth, after careful measurement of analytical parameters, rests for 7 days with subsequent filtration. At this point the liquid is ready for bottling and to be called “Due Terzi”.
OUR FOCUS ON ENVIROMENTAL IMPACT
Our bottles have an unmistakable aesthetic and a reduced environmental impact. We have chosen to use up to 100% post-consumer recycled (PCR) glass bottles and 100% cotton labels, BRC & Packaging Materials ‘AA’ certified bio-based caps and a cardboard capsule, thus creating totally plastic free products. A small-batch production allows us to label and number each bottle by hand, in a perspective of environmental and economic sustainability.
Bottle: Estal Natural – 100% recycled glass
Label: Unilabel Cotton Extra White – 100% cotton
Cap: Supercap ECO – carbon-neutral cap, consisting of a base made of renewable plant-based polymers derived from sugar cane and an upper part made of reclaimed wood from the 2018 Vaja Storm
Cap: MOCAP – ecological caps made of recyclable paper
