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In 1875, the botanist Dottore Francesco Peloni developed in the mountain region Bormio, Lombardy the original recipe for the Amaro Braulio. The ingredients for the use of this unique Amaro are exclusively fresh herbs and spring water from the mountain region Valtellina. The herbs are dried at the fresh mountain air and then fermented with spring water and alcohol a month. The hand-made high-quality product gets, additionally, maturation for 2 years in oak barrels - the only Amaro in the word to do so.