Amara is produced in small quantities, entirely by hand, through seven infusions of the peel of the finest Sicilian IGP blood oranges. The fruit comes from orange groves rooted in the lava soil on the slopes of Mount Etna, a few kilometers from Catania. The soil from which the spring water flows is also volcanic, a fundamental element in giving Amaro Amara its balance. An infusion of aromatic herbs, whose formula and dosage are secret, is added to the peel extract, and finally sugar. Each small batch of Amara is bottled without the addition of additives or colorants.
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