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Rosolio, also known as “the liqueur of the past” for its extremely ancient origins, started spreading at the end of the 17th century. It was first produced in monasteries, where nuns used to macerate rose petals in alcohol to produce a liqueur for important guests. Over a few years, it became “ladies’ liqueur”, used to celebrate christenings, engagements and weddings. Thanks to it particular and elegant aromaticity, and to its very “feminine” taste, it can be considered, then as now, the liqueur for welcome and conversation.