The Ratafià di Andorno is a black cherry liquor, with a moderate alcohol content (26% Vol.). The ingredients used are black cherries, alcohol, water, sugar and aromas. It is brownish-red and has a pleasantly sweet and aromatic taste, featured by an alcohol content of 26% vol.
Production Area
Currently, there is only one company that makes this liquor and is located in the municipality of Adorno Micca (Biella).
How it is made
After the June harvest, the cherries are immediately pressed to obtain the juice. Cherry syrup is mixed with water, alcohol, sugar and other aromas in order to reach the set alcoholic content.
The liquor is immediately filtered, bottled and sold.
History
The Ratafià was one of the most consumed liqueurs of the 1700s and 1800s. The first historical information on the Ratafià of Andorno dates back to 1485, when the Duke of Savoy granted to the apothecary, Eusebio Rappis, the license to prepare and sell a light liqueur, produced from the fermentation of wild black cherries typical of Biella.
The centennial tradition of the product is attested to by several historical documents, among them a book, "Italian Traditions," printed in Turin in 1848 as well as by the honours obtained by the "Ratafià" from 1891 to 1914.
Interesting features
Ratafià di Andorno may be considered an "end of the meal" dessert liqueur. It is great with ice cream, on strawberries and is used in the preparation of some cakes.
