An Underground Secret: The Braulio Cellar in Bormio

At first glance, the building could be just another shop in town. But open the red wooden door, and you’ll step into a space as layered and complex as the mountains that rise above it. This is where Braulio — the iconic alpine amaro — has been crafted and aged for nearly 150 years.

The name comes from Monte Braulio, the peak that towers above the legendary road to the Stelvio Pass. It’s in those alpine meadows that many of the herbs used in Braulio’s original recipe grow wild — and where this story begins.

It all started in 1875, when Giuseppe Peloni, a local pharmacist, created a herbal digestive using a secret blend of alpine botanicals. What began as a medicinal tonic quickly became something more: a symbol of these mountains in a glass. And unlike many “local” products now made far from home, every single drop of Braulio is still produced and aged in the very same cellar where it all began.

The visit is simple, but special. You descend through three levels: the original cellar with barrels over a century old, the 1970s expansion floor, and the modern cellar built after Braulio was acquired by Campari. Each room tells part of the story — and each is filled with the scent of herbs, wood, and time. It’s a walk through history, showing how tradition, family values, and mountain wisdom shaped a true Italian classic.

A glass of Braulio is the perfect way to end a dinner of traditional Valtellina cuisine and to wash away the fatigue of a long day in the saddle.

Braulio’s special place

For me (Mattia), Braulio has a special place in the heart. Not just for the hangovers after dinners with friends — though there have been a few of those — but especially because it was the sponsor of Bormio’s hockey team, where I played for many years.
Every time I drink a glass, or walk into the cellar, memories from the ice rink come flooding back. So yeah, Braulio team forever. Cheers!