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Named after 'Caffè Di Lei,' a famous bar in historic Cuneo in the Piedmont, home of Bordiga. Pietro Bordiga's son married the daughter of the bar owner; they've been making this honorary amaro ever since. As with all Bordiga products, the infusions, lasting between 20 and 50 days, are all done as individual botanicals and rested for at least 60 days before the final blending. Herbs in the 'Dilei' amaro include two types of gentian, 'achillea erba rotta' (a unique plant in of the sunflower family), juniper and white gentian. Beautifully balanced and toffee-like, and delicately bittersweet, it's apparent why this recipe hasn't changed in a century
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