Through study and experimentation, Silvio developed innovative techniques and equipment including the design and production of a bain-marie still, with very slow evaporation in order to obtain an alcoholate as aromatic as possible.
It was found that the very delicate taste and special aroma of the Meletti range came from the quality of the flavour ingredient, carefully cultivated in certain areas of clay soil around Ascoli Piceno, favoured by the very special conditions of the land and the climate.
The central aspect of the production is the distillation of alcohol in the presence of the ingredient. With suitable stills the alcohol absorbs the aromatic part. The result is a liqueur with a high alcoholic content, which is the raw material for subsequent processing.
As with any great product, the quality of the ingredients is what sets the best above the masses. Today, Silvio Meletti’s sons, Aldo and Silvio, continue to select only the finest herbs and botanicals for all of their products. In fact, to insure the highest quality they grow many of the ingredients on their own estate.
