Marco Colzani (yes, the same guy who makes our favorite sweet spreads and chocolate) used to be a wine maker, until he asked himself a simple question: what if he could use his wine making skills to bottle up the entire Italian countryside and make fruit juice instead of vino?
Single estate fruit, harvested at peak ripeness, never frozen, squeezed and bottled within 48 hours, just enough Italian raw sugar, no additives, preservatives, or dyes: the expression of a terroir. That’s how the most phenomenal fruit nectars we’ve ever tasted were born.
Mangoes come from the farm (or better mango nursery) of Vincenzo Amata on the northern coast of Sicilia.  TASTE: Tropical, flowery, ambrosial, honey-like, caramelly, lush. |
Peaches are harvested in late September in Leonforte, Sicilia, on the farm of Angelo Manna, who grows them in individually wrapped sachets.  TASTE: Creamy, velvety, syrupy, intensely aromatic, refreshing. |
Pears belong to the Morettini variety (also known as Santa Maria) and come from the Emilia Romagna plains.  TASTE: Grainy yet silky, fragrant, round, full bodied, like biting into a ripe pear. |
Concord Grapes belong to the Isabella variety and grow on the grape vines of Piemonte. TASTE: Slightly tannic and deeply sugary, with the sweet-tart flavor of sun ripened grapes |
Blueberries come from the farm of Azzurra in the area nearby Lake Como, around the corner from Marco’s lab.  TASTE: Bright, pure, elegant, with a slight mineral note and a perfect tangy touch |
HOW TO 
Sip them straight from the bottle for breakfast or afternoon snack, they taste like a freshly made smoothie. Mix them with some sparkling water to craft a very sophisticated mocktail in half a minute. Or add wine/liquor, because who needs Dry January when your drink is chock full of vitamins from the best fruit Italy has to offer, right?