Amaro Marzadro is inspired by the ancient recipes for herbal liqueurs from the Trentino Tradition. Since the 1950s, Attilio and Sabina Marzadro have been collecting plants and aromatic herbs on Monte Baldo, 2218 m.a.s.l., to flavour their spirits. After being carefully selected, Cape Aloe, Alpine Rhubarb, Great Yellow Gentian, Chamomile, Fennel, Holy Thistle, Goat's Rue and various varieties of Yarrow are cold-macerated for a period ranging from 20 to 30 days. Its red colour is also due to the Rhubarb, which gives the liqueur a bitter and fresh taste at the same time.