This is a wine-based aperitif, infused with cardoon and blessed thistle (two artichoke relatives), then aged in oak. The result has the richness and weight of sweet vermouth, and only a gentle herbal bitterness. It really tastes like a lighter, more drinkable version of Cynar—and that’s a delicious thing indeed. We’re fans of sipping Cardamaro neat, on ice or in cocktails.