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Aperol's unique flavour and colour is achieved through a subtle blend, with a perfect balancing of different erbs and roots. The ingredients' quality allows a very low alcoholic strength: 11%Vol. A secret recipe that has been unchanged since its first creation in 1919. Please note: the bitter and sweet Aperol taste is not a banality, it is perfectly "aperitivo".
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Aperol was launched by the Barbieri company, based in Padua, in 1919 on the occasion of the Padua Exhibition - introducing the revolutionary idea of an aperitif with an alcohol content of only 11%. After the second world war, it really took off, becoming a major success in Italian homes and bars. Today it is enjoyed by over 3.4 million Italians and is available in every bar and main food retailer in the country.
