Biodynamic base wine from Franz Weninger, and whole Buddha's Hand with organic Chamomile and Bourbon Vanilla Beans are macerated in a neutral spirit made from organic Austrian wheat and then combined with sugar that's also organic. No synthetic herbicides, pesticides or chemicals throughout the entire process.

Citrus fruits are brought into the cellar at peak winter ripeness (usually just after Christmas). They are washed with water and sliced roughly by hand. The sliced citrus and herbs are macerated for 2 days in the ethanol in a stainless-steel tank. After two days, the wine, sugar, and water are added, and the mixture macerates for 40 days. After 40 days, the liquids and solids are separated, and the solids are pressed in a wine press. All of the liquids are then combined, and rest in tank for another 40 days to let sediments settle. After 40 days, the aperitivo is bottled unfined and unfiltered. Perfect for a spritz - we prefer the lower abv, less fruity version with seltzer instead of sparkling wine.