Cardamaro is a wine-based Italian amaro from Piedmont — gentle, savory and subtly bitter — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Made by the Bosca family in Canelli, it takes its name and its character from the cardoon, a thistle-like cousin of the artichoke, alongside blessed thistle. We list it because it is one of the most food-friendly amari on the shelf: lower in alcohol, mellow and lightly oxidative, it drinks beautifully before or after a meal.
About the Producer
Cardamaro is produced in Canelli, in Piedmont, by the Bosca family, a winemaking house with many generations of history in the region. The recipe traces to Rachele Torlasco Bosca, a herbalist and scholar who became fascinated with the properties of the locally grown cardoon and created Cardamaro Vino Amaro around the middle of the twentieth century. The family continues to make it today, rooted in their Piedmontese winemaking tradition.
Style & Production
Unlike most amari, which are built on a neutral or grape spirit, Cardamaro begins with a base of local Piedmontese wine. Into this wine are infused cardoon and blessed thistle, the plants that give it its name, along with a wider set of botanicals. The blend is then rested in oak for several months, which softens it and adds a gentle wood-derived spice and texture. Because it is wine-based, it is comparatively low in alcohol and carries a soft, slightly oxidative, sherry-like character alongside its herbal bitterness.
Tasting Notes
The nose is mellow and savory, with dried herbs, faint caramel and a whiff of nutty oxidation. The palate is soft and lightly bitter, layering cardoon and thistle with notes of dried fruit, toffee and gentle wood spice. The finish is clean and mild, more soothing than sharp, with a pleasant savory-bitter echo.
What to Pair It With
Its gentle, savory character bridges courses beautifully. Pair it with our Charcuterie Board, alongside Mama’s Tiramisu, or with our Vanilla Bean Panna Cotta. See the full dine-in menu for more.
How It’s Served at Grappa
Cardamaro is poured at $9, served neat or lightly chilled, before or after the meal.
FAQ
Where is it from?
Cardamaro is made by the Bosca family in Canelli, in the Piedmont region of northwestern Italy.
What does it taste like?
It is mellow and savory, with cardoon and thistle, dried fruit, toffee and gentle oak spice, and a soft, lightly bitter finish.
What makes it distinctive?
Unlike most amari, it is built on a wine base rather than a spirit, which makes it lower in alcohol with a soft, lightly oxidative character, and it is flavored with cardoon and blessed thistle.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
