Doladira Aperitif - 70CL

Conceived by award-winning author Meredith Erickson after extensive travels through the Italian Dolomite mountains, the name is a fusion of Dolomites and Enrosadira, the magical pink alpenglow at sunset. Developed over a multi-year period, Meredith tried 30 different formulations before landing on this wondrous elixir.

Good things come to those who wait.  Manufactured over the border in Burgundian Francey in conjunction with master blender Jean-Sebastien Robicquet, this is THE drink to watch the sun go down behind the mountains before dinner.

Doladira is an elevated alpine aperitif capturing the essence of the Italian Dolomites at 22% ABV in a 70CL bottle.

Tasting Notes

This vibrant rhubarb-based elixir opens with an initial burst of tart, succulent rhubarb balanced by earthy undertones of gentian and wild pine. The palate is remarkably fresh, round, and lean, showcasing a botanical depth featuring fragrant rosemary, subtle plum, and delicate elderflower without heavy sweetness. A hint of herbal salinity from the rosemary rounds out the profile, leaving a clean, lingering finish defined by a crisp citrus zest and a subtle root bitterness.

Distilling Methods

Doladira utilises natural infusions of hand-selected botanicals and high-altitude ingredients without any artificial chemicals or added dyes. It contains no added sugar during production, achieving a formulation with sixty percent less sugar than leading category competitors by relying purely on the authentic concentration of its raw ingredients and natural hues from black carrot and rhubarb.

Serving and Cocktail Suggestions

•    On the Rocks with Soda: Pour two ounces over ice and top with a splash of seltzer or unsweetened soda water for a clean expression of pine and rhubarb.
•    Doladira Spritz: Mix two ounces of the aperitif with three ounces of Prosecco and one ounce of soda water in a large wine glass filled with ice.
•    Doladira Negroni: Combine equal parts of the aperitif, gin, and sweet vermouth with ice, stirring well before straining into a glass with an orange twist.

Food Pairings

•    Fresh focaccia, soft grissini, and salted artisanal crackers.
•    Premium sliced prosciutto, cured meats, and mild Alpine cheeses.
•    Marinated green olives and light citrus-infused appetisers.