Located in Cap Corse, a peninsula of Northern Corsica. Louis-Napoléon Mattei discovered cinchona tree bark's beneficial properties during a Caribbean voyage in 1872. He brought it to Cap Corse and blended it with local wine made from Muscat and Vermentinu grapes with some additions of citron and spices. It is the oldest and best-known aperitif of Corsica. Still today family-owned, and all macerations, aging, and bottling are done in-house.