Aurelio Visconti's Cenobium becomes Dosaggio Zero

Those familiar with Cenobium, the herbal amaro by Aurelio Visconti, will now find it in the Collettivo Botanico range under the name Dosaggio Zero. A transition that carries forward the tradition of the laboratory in Abbadia San Salvatore, on Mount Amiata, and highlights the characteristic that has always distinguished this amaro: the absence of added sugar.

Cenobium: a name that speaks of monastic life

The name Cenobium evokes the Latin coenobium, from which the Italian word “cenobio” derives: the monastery where monks live together following a shared rule. At its root are the Greek words koinós, common, and bíos, life. The meaning thus refers to life in common, to the sharing of practices and knowledge.

It is a reference consistent with the amaro’s monastic character and the herbal tradition that inspires it: the knowledge of plants, their processing, and the search for a balance between aromatic and bitter components.

Aurelio Visconti and the herbs of Mount Amiata

The story of Cenobium is linked to the work of Aurelio Visconti and the Lombardi e Visconti company, which specialized in the processing of aromatic herbs, fruits, and wines.

In a narrative dedicated to the amari of Mount Amiata, Visconti described a production process based on the cold maceration of botanicals in a hydroalcoholic solution, followed by pressing, filtration, and aging in barrels. Cenobium stood out as one of the most structured and intensely bitter products in the range: a precise choice of taste, built around the plants and their persistence.

The old product labels also emphasized its identity: a blend of ten herbs, no added sugar, and a long, assertive finish. Among the botanicals mentioned were sage, juniper, wormwood, and cloves.

Why it is called Dosaggio Zero today

With Collettivo Botanico, this story continues under a name that makes its production philosophy immediately clear. Dosaggio Zero indicates the absence of added sugar, already central to the identity of the old Cenobium.

The transition joins Aurelio Visconti's herbal legacy with the Collettivo Botanico project: a laboratory that continues to work on botanicals and macerations, open to dialogue with winemakers, farmers, and mixology professionals.

How to enjoy it

To understand its character, we suggest tasting it neat first, giving it time to express itself in the glass. A single ice cube then allows you to explore it through slight dilution. In mixology, its herbaceous intensity provides an interesting base for crafting cocktails with a dry and aromatic profile.

For those still looking for the Cenobium amaro by Aurelio Visconti, the name to remember today is Dosaggio Zero by Collettivo Botanico: the continuation of a story born on Mount Amiata, with herbs at its heart.