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Herbal Liqueurs

Collettivo Botanico – Herbal Liqueurs and Spirits

Collettivo Botanico was born on the slopes of Mount Amiata, inheriting the vision of Aurelio Visconti and reinterpreting it through a contemporary dialogue between natural wine culture and mixology. This extraordinary territory — a former volcano shaped by mineral-rich soils and influenced by both the Tyrrhenian Sea and the Apennines — hosts rare, endemic, and sometimes endangered botanical species found nowhere else. These unique plants lie at the heart of Collettivo Botanico’s identity.

Liqueurs and spirits are crafted as a capsule of landscape: the Amaro Amiata, the controlled-sugar amari, and the Ratafià di Pera Picciòla evolve with the seasons and with the availability of these fragile local ingredients. The focus is always on purity, recognisability, and letting the flavour of the territory speak without embellishment.

For the development of many projects — such as Agresto and Pera Picciòla — Collettivo Botanico has collaborated with universities, research centres, and regional bodies, continuing a tradition of valuing and safeguarding the area’s botanical heritage.

Production remains intentionally essential: careful selection of wines and botanicals, cold maceration to preserve aromatic finesse, and small-batch, traceable bottlings. The result is a range of Amari and seasonal liqueurs that express the depth, biodiversity, and authenticity of Mount Amiata.

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Why is this producer exceptional?

Collettivo Botanico stands out for its uncompromising commitment to rare, endemic, and often overlooked botanical species that thrive only in the unique ecosystem of Mount Amiata. Rather than replicating standard formulas, the team works in harmony with local growers to identify herbs, flowers, spontaneous fruits, and native wine bases that express the true identity of the territory. Each product becomes a gesture of discovery and preservation — a way to protect fragile biodiversity while transforming it into authentic Amari and seasonal liqueurs of remarkable character.

Their work is rooted not only in craftsmanship but also in cultural and biological value. Many projects — including those involving Agresto and the historic Pera Picciòla — have been developed in collaboration with universities, research centres and regional institutions, ensuring that scientific knowledge and artisanal sensibility evolve together. The result is a collection of small-batch, deeply expressive liqueurs and spirits that honour both the land and the botanical heritage of Mount Amiata.