Ginger is a well-known medicinal plant. Its root has anti-inflammatory, invigorating and digestive properties. The roots of fresh ginger are peeled and then steeped in new grappa for around 20 days. The resulting infusion is then mixed with orange peel and alcohol. It has a spicy and refreshing flavour with a delicious finish. We recommend serving our ginger liqueur cold.
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Woodruff is a plant growing in the underwood, on an altitude of 600-700 m and is partularly appreciated for its digestive properties. The plant is generally harvested in May and afterwards left to infusion with fresh grappa and bottled with a branch of fresh woodruff. This grappa is further characterised by a fine and fresh herbal taste.
The stone pine is a tree that usually grows on an altitude of 1800 m and is appreciated for its digestive and soothing properties. The cones are left to infuse cold in fresh grappa with stone pine cones that will confer the traditional red colour. Spicy and unique flavour.
In South Tyrol caraway (carum carvi) is largely used to spice bread, pies, cheese and cabbage and is very appreciated due to its aromatic and digestive properties. This grappa is obtained from the infusion of caraway seeds in fresh grappa for about 30 days. Strong and spicy flavour.
This grappa is with all the different herbs (juniper berries, mountain pine cones, woodruff, gentian and liquorice roots as well as pine cones) for about 45 days. Excellent ingredients that are known for their digestive properties. This herb grappa is characterised by a very strong, persistent and light bitter taste.
Gentian roots are known for their digestive and invigorating properties. The roots were dried for about 30 days and afterwards left in fresh grappa. Our gentian grappa is characterised by a lighlty bitter taste and can calso be served cool.
Juniper usually grows on an altitude of 1000m. It's berries are appreciated for their diuretic, digestive and soothing properties. The fresh and ripe juniper berries are lightly crushed before left in fresh grappa for about 45 days. Afterwards the grappa is bottled with a juniper branch. Our juniper grappa is characterised by a very strong and persistent taste.
Liquorice is known for its excellent digestive characteristics. The dried and smashed liquorice roots were left in fresh grappa for about 45 days. The flavour is delicated and perfect to be served cool.
Honey is known and appreciated for its invigorating and reinforcing characteristics. The honey is left in fresh grappa for about 30 days. This process gives the grappa its excellent, organoleptic features. Due to the honey, this grappa is characterised by a slightly sweet taste.
Nettles usually grow right next to rivers or on the edge of forests and is well known for its digestive characteristics. Nettles are harvested in spring and left to infuse cold in fresh grappa for about 45 days. Afterwards the liqueur is bottled with a fresh branch. This liqueur featured a herbaceous, slightly pungent taste.
The Dwarf pine grows in the Dolomites on an altitude of 1200 - 2700 m and is well known and appreciated because of its soothing and digestive characteristics. The fresh pine cones are collected between May and June and afterwards put into cold, fresh grappa for about 45 days. Our Dwarf pine grappa is further characterised by its intense flavour and - thanks to the pine cones - also by the traditional woody fragrance.
Rue is a plant that grows on poor soil or in wine regions. It is well known for its digestive and diuretic characteristics and is usually harvested before its flowering time. It is then left for about 30 days in fresh grappa and finally bottled with a fresh rue branch. Our rue grappa is characterised by a smooth, soft and slightly herbaceous taste.
For the production of this liqueur, we select various herbs deriving from our wildflower meadows, which are sited at the altitudes of 1000 to 1300 meters. The herbs are left to infuse for approximately 45 days: the active ingredients and properties of the raw materials could be preserved. The scent of this infusion is reminiscent of that one of the freshly harvested hay, and the taste is intense, herbaceous and persistent.
Elderflowers have digestive and anti-inflammatory properties. We pick the blossoms in mid-May in valley locations and from the beginning of June in the mountains, just above 800 metres, so that we can bring the best product to the bottle for you. We use freshly harvested elderflowers to make our liqueur. They are cold-infused in high quality grappa for approximately 20 days. The resulting product is mixed with alcohol and lemon. It has a refreshing, fruity and long-lasting flavour.
Camomile flowers have relaxing and digestive properties. Our liqueur is extracted from camomile flowers from the highest mountains. As soon as the flowers have dried, they are placed in the new grappa and cold-infused for around 20 days. We recommend serving our camomile liqueur cold. The camomile liqueur has a floral fragrance and a light, mellow flavour.
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