From Monte Amiata to Collettivo Botanico: Aurelio Visconti’s legacy in herbs, amari, and biodiversity

A new chapter

A new chapter begins for the amari and natural vermouths of the Amiata: Aurelio Visconti's herbal tradition continues within Collettivo Botanico, with local roots and a contemporary perspective.

Abbadia San Salvatore, in the heart of Monte Amiata, is the place where Aurelio Visconti’s company developed its identity: a herbal liqueur production that draws on medicinal plants and local fruits, processed using artisanal maceration and transformation techniques. Its history is deeply intertwined with the territory, characterized by unique biodiversity and a strong connection to the material culture of the mountain.

Founded in 1989, Visconti’s venture successfully leveraged historical recipes and a clean taste, building a broad yet coherent range: herbal amari, vermouths, enoliti, and condiments like Agresto, as well as specialties linked to the Pera Picciòla, an indigenous fruit of the Amiata. All products are united by the use of natural raw materials and the absence of artificial flavorings or colorings.

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Signature products

• Amaro Stilla - Amaro Amiata – obtained from local herbs, with a balance between initial sweetness and a long, bitter finish.

• Vermouth – made from local wines and natural botanicals, an authentic expression of a territory.

• Amaro Cenobium - Amaro Dosaggio Zero - the only amaro without a gram of added sugar, a strong expression of mindful drinking.

 

• Enoliti and condiments – herb-infused wines and Agresto, which combine rural tradition with herbal research.

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A clear philosophy

Aurelio Visconti’s philosophy has always been simple and rigorous: botanicals from the Amiata, biodiversity, slow maceration and aging processes, with no synthetic shortcuts. It is this vision that has made the amari and vermouths of the Amiata a reference point for those seeking authenticity and territorial identity.

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The transition to Collettivo Botanico

With the change of ownership to Collettivo Botanico, this tradition becomes part of a broader project that unites biodiversity, natural supply chains, and mindful mixology.

Continuity concerns:

• local roots, with the herbs, fruits, and material culture of the Amiata remaining at the center;

• the production method, based on natural macerations and the quality of raw materials;

• the flavor profile, designed for both neat consumption and mixing.

To this, we add research and development on Italian botanicals, regenerative agricultural practices, contemporary design, and a network of winemakers, chefs, and artisans with whom to build new collaborations.

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What changes for the drinker

• Continuity of range: the historic amari and vermouths remain central, with potential new editions.

• Mixology: greater attention to aromatic clarity and persistence, for signature and classic cocktails.

• Distribution: integration with an international network of enthusiasts and professionals.

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A legacy that renews itself

Monte Amiata is now at the center of renewed cultural and food-and-wine interest. Integrating Aurelio Visconti’s herbal tradition into Collettivo Botanico means bringing this history into dialogue with a wider audience, without distorting its identity. It is an evolutionary continuity that strengthens a terroir unique for its biodiversity and artisanal knowledge.