AGI – “Only five people in the world know the Campari recipe. We receive the bags with dehydrated herbs with the words ‘herbs for Campari’ written on them but we don’t know which herbs they are, nor where they come from”. Andrea Ristiresponsible for Novi Ligure plant where a new Aperol production line was inaugurated today, he revealed it to journalists during a visit inside the factory.
“It all starts from the infusion of herbs, alcohol and water” says Risti among the enormous tanks that will become one of the most sipped drinks in the world -. Campari has a production cycle of 30 days, that of Aperol is simpler, 6 days are enough. The plant that ‘projects’ red and orange into the bars at great speed is located in Novi Ligure. , says Risti, “because it was created for Asti Cinzano which had to be in the Asti area to respect the DOC. Americans, then, like to read on the label that our drinks are produced in Italy”.
“The little or no alcohol trend? It’s growing and it’s very interesting. We already have the number one alcohol-free product in the world which is the crodino and, also for this reason, we are launching it globally”, explains the CEO of Campari, Matteo Fantacchiotti.
“The trend is there even if at the moment the size of the market is still very low in my opinion – he says in response to a question on the topic, which was also central to the debate at ‘Vinitaly’ -. But it is growing everywhere and deserves attention. In the next ten years the size will begin to be considerable for the beer took a long time time before it consolidated and a way was found to make a quality product without alcohol.” According to Fantacchiotti, this trend favors Campari products.
“Our products are already low in alcohol and we have the crodino that is zero alcohol and made with herbs. We are launching it globally as a no alcohol spritz and we have big ambitions.”
