Located in Cap Corse, a peninsula of Northern Corsica. Louis-Napoléon Mattei discovered the beneficial properties of cinchona tree bark during a voyage to the Caribbean in 1872. He brought it to Cap Corse and blended 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.
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