A Corsican creation attributed to a fellow named, most apropos, Louis-Napoléon Mattei, in 1872, this aperitif includes a variety of local and exotic spices, including walnuts and cinchona bark (quinine) with a wine base of Corsican Muscat and Vermentinu. The result is a dry aperitif with unique character. Enjoy with soda on ice, or as a lesser-known partner to rye in a Boulevardier.
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