In Valle d’Aosta the production of mountain herb distillates recalls ancient traditions. The alpine herbs that flourish at high altitudes and are known for their therapeutic properties, include peculiar essences such as artemisia glacialis and artemisia weber, basic components of génépy, the famous Aosta Valley liqueur.
Its chromatic aspect – greenish yellow, the balsamic fragrance and the full, bitterish taste derive from the characteristics of these plants, harvested sparingly in the glacier moraines (at over 2000 m altitude), and then selected and dried with meticulous care. This precious "elixir" is obtained by macerating the best part of the dried herbs in alcohol for several days.
Génépy has a unique, typically alpine flavour and, sipped at the end of a meal, is an excellent digestive.
