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A tasting of some of the best fruit that Italy has to offer. Marco Colzani’s Lake Como Berry Nectar is truly a smoothie lover’s fruit juice, as if you took the platonic ideal of perfectly ripened wild berries and drank it right from the blender. Marco preserves exactly the right amount of fruit pulp to create an elegant texture that is structured yet clean. Sipping from the quaint glass bottle, you have the almost alarming sensation of feeling the tiny soft blueberries in a cool refreshing drink. 

Marco Colzani set out to make his blueberry nectars the only way a trained enologist knows how: with the highest quality fruit grown in its own perfect habitat and harvested by hand at the peak of ripeness. And just as if he were bottling a fine wine, Marco displays the variety of fruit, area of cultivation, and year of production right on the label: blueberries from Lake Como (yes, the same blueberries that he uses for his Lake Como Forest Berry Jam!) The fruit is picked and processed by hand within 24 hours of harvesting, and is therefore never frozen. Each nectar is made without any preservatives, dyes or other additives; Marco’s goal is to respect the fresh fruit by bottling it as it is, with just a bit of Italian sugar.


This is the breakfast beverage par excellence - which may be why it’s in high demand at the world’s top hotels - and makes a luxurious treat any time of day. Mix these fruit nectars with your favorite spirits or tonics for a stunning cocktail or mocktail - if you can manage to save them until the end of the day. Sipping these nectars is truly the closest thing to drinking fresh Italian fruit - complete with vitamins, minerals, and fiber, all left intact through a gentle pasteurization process. In all of the artisanal sweets he produces, his philosophy is simple: “to take away everything that is unnecessary, and try to come as close as possible to the original.”

There's a new addition to the Marco Colzani collection of exceptional creations. Actually, three!…
Marco Colzani In The New York Times + Wall Street Journal
Marco Colzani is a serious bean to bar chocolate maker. His specialty is coaxing the maximum flavor…