This is truly a throwback amaro. It comes from an original recipe dug up from documents of the founder Girolamo. We're talking about an amaro done 19th century-style. This amaro is not filtered, nor colored, and the botanicals are decocted on a wood fire. This is a very gentian root-heavy amaro with cinchona bark, cinnamon, orange peel, and rhubarb as other main ingredients (of course, we'll never know all of the ingredients and their proportions as, is the case with most amari, the recipe is kept under lock and key) and it is sweetened with just honey (from the Sibylline Mountains), which was the practice back in the day before refined cane sugar was ubiquitous enough to be available for making a simple syrup. This is an amaro at its raw beginnings, for true amaro enthusiasts.