This Herbal Liqueur is distilled with local wine grapes and Alpine herbs found in the Piedmont area of Northern Italy.
The herbal liqueur is produced through the maceration of aromatic plants for 30 days in an alcoholic solution (water and alcohol) 70% vol and then left to infuse for 40 days in stainless steel tanks.
The main herbal plants used are: Gentian root, Gentianella, Aloe, Seaweed, Artemisia Absinthium, Quassia and White Turmeric.
Tasting Notes: Extremely dry on the palate with notes of gentian, mace, galangal, caramel, and turmeric. Finishes earthy, aromatic, with notes of orange and saffron.