Aperol's unique flavour and colour is achieved through a subtle blend of bitter orange, gentian, rhubarb and an array of herbs and roots – using a secret recipe that has been unchanged since its first creation in 1919. Aperol was launched by the Barbieri company, based in Padua, in 1919 on the occasion of the Padua Exhibition – introducing the revolutionary idea of an aperitif with an alcohol content of only 11%. After the second world war, it really took off, becoming a major success in Italian homes and bars. In the early nineties, the Barbieri company was acquired by Barbero in 1891 and Aperol has developed even further. Today it is enjoyed by over 3.4 million Italians and is available in every bar and main food retailer in the country.

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