Doladira: Alpine Rhubarb Aperitivo with 60% Less Sugar

Doladira is a rhubarb aperitivo born in the Italian Alps and bottled in Burgundy, France. It has 60% less sugar than the current category-leading aperitifs, and it uses no chemicals or artificial colors. In a spritz or on the rocks, it brings the Alps to the glass.

Where the name comes from

Doladira was created in the Italian Alps (the Dolomites) by Meredith Erickson, author of Alpine Cooking, together with CKBG (Casa Komos Brands Group). The name fuses the Dolomites with enrosadira, the alpenglow that bathes the peaks in pink hues. A multi-year collaboration between Erickson and CKBG co-founder Richard Betts led to an aperitivo built on the best ingredients.

What is in the glass

Erickson blends rhubarb with alpine botanicals. Plum, gentian, elderflower, pine and a subtle salinity from rosemary come together in an invigorating, herbaceous profile with a smooth texture. The deep pink color comes naturally from rhubarb and black carrot, with no artificial additives.

"I created Doladira to have the drink I always wanted but could never find," says Erickson. "An aperitivo with real ingredients, less sugar and a perfect balance of bitterness, acidity, herbaceousness and salinity. The spirit of alpine cooking is alive in this drink. It's fresh, fresh, fresh and a happy consequence is that it makes you thirsty for more."

How to enjoy it

Serve Doladira on the rocks, with soda, in a spritz, in a rossini or in a negroni. It suits brunch spots, hotel bars, poolside loungers and après ski alike.

Find Doladira at Eataly

Stop by our stores or shop online to try Doladira for yourself.