Podensac, a small village south of Bordeaux, is the birthplace of Lillet aperitif, a subtle blend of rigorously selected wines and fruit macerations crafted on site.

Lillet, classed as an aromatized wine within EU law, is a French wine-based aperitif. It is a blend of 85% Bordeaux region wines, Semillon grapes and 15% macerated liqueurs, mostly citrus liqueurs peels of sweet oranges from Spain and Morocco and peels of bitter green oranges from Haiti. The mix is then stirred in oak vats until blended. During the aging process, Lillet is handled as a Bordeaux wine, undergoing fining, racking, filtering, etc.

In 1872, the brothers Paul and Raymond Lillet, distillers and merchants of wines and spirits, founded their company La Maison Lillet in Podensac, south of Bordeaux, France. The idea of making aperitifs in Bordeaux came from Father Kermann, a doctor who left Brazil at the beginning of Louis XVI's reign.

Back in France, he settled in Bordeaux, where he produced liqueurs and fortifiers from plants such as quinine. During that time, Bordeaux became one of the most important places for the European wine business.[1] It was also France's main harbor for products imported from the Caribbean islands.

All the freshness of an aperitif with a smooth and fruity taste and a full and fleshy structure. 
Aromas of candied oranges, honey, pine resin and exotic fruits. 
The Palate, full and fleshy 

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