Father Ludovico Berlingacci, apothecary manager from 1707 to 1743, formulated the first recipe for an alcoholic infusion of Chinese rhubarb roots, with known tonic and digestive properties. The fundamentals of this formula are used to obtain an elixir with a pleasantly bitter flavor and unique fragrance. Serve chilled and drink straight, as an aperitif or digestive.

27% alcohol.