It was in 1937 that Bernardino Chinzari opened his liqueur house in the small town of Antrodoco, at the foot of Monte Giano — a place rich in history and a natural crossroads between Lazio, the Marche and Abruzzo.
In 1959, Bernardino opened the new production facility together with his wife Fulvia and their sons, Arcibaldo and Matteo.
Aldo and Matteo carried the family business forward with passion and dedication. The new liqueur house was equipped with the latest automation and production technology available at the time.
By then, Chinzari had built a strong reputation and reached a broad market. Known for the quality of its ingredients and distinctive flavour, the range included Sambuca, Amaro, Maraschino, Brandy, Chartreuse and other classic Italian liqueurs.
Among Chinzari’s best-known specialities were Sambuca Amatriciana and Brandy Sancta Maria, which grew beyond the local market and reached consumers across Central Italy.
More than 80 years after the first bottle of Sambuca Amatriciana, Caterina and Giulia, the fourth generation of the Chinzari family, are bringing the historic liqueur house back to life. Driven by determination and passion, they reopened the drawers where the family’s old recipes had been kept. Inspired by the idea of bringing those distinctive flavours back, they began a new chapter for Chinzari: reviving the family business for a new generation.
In the 1990s, production came to a halt, but Chinzari liqueurs remained part of the family’s most cherished moments — until, years later, the old drawers were opened once again.
