For the production of this liqueur, we various herbs deriving 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 infusion is cold so that 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.
Honey is known and appreciated for its invigorating and reinforcing characteristics. The honey is left to infuse cold 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.
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.
After the infusion in very pure alcohol the gentian roots are gently distilled in small stills. In fact, the delicate aroma and the typically fine and bitter flavour are assured by this method.
This grappa is obtained by cold infusion of the grappa 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.
This monastery bitter is made by steeping one-year-old cones and the tips of fresh shoots of dwarf pines (Pinus mugo) in brandy for approx. five months. This imbues the bitter with its typical resinous 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.
Gentian roots are known for their digestive and invigorating properties. The roots were dried for about 30 days and afterwards left to infuse cold in fresh grappa. Our gentian grappa is characterised by a lighlty bitter taste and can calso be served cool.
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 to infuse 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.
Spicy flavour, digestive. This South Tryolean cap grappa is produced according to a traditional recipe. Our arolla pine (pinus cembra), in vernacular called "ZIRM" is derived certified wildcraft Steeped and filled according to Maria Thun's moon calendar. The schnapps' red colour is obtained by the plant's red cones.
Even the ancient Romans appreciated the qualities of juniper. With the frequent use of juniper berries in the kitchens of various regions in the Alps, enjoying this juniper distillate is now a much loved tradition.
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 to infuse cold 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.
This unique formula you can only find in the Pharmacy of Dobbiaco. The local pharmacist Dr. Barbierato, was able to create a liqueur different typical herbs, that evokes perfume and beauty of the Dolomites. Diluted with water, ice and fresh mint leaves you can enjoy it as aperitif too.
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 the infusion of caraway seeds in fresh grappa for about 30 days. Strong and spicy flavour.
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
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.
Liquorice is known for its excellent digestive characteristics. The dried and smashed liquorice roots were left to infuse cold in fresh grappa for about 45 days. The flavour is delicated and perfect to be served cool.
Spicy flavour, digestive. This South Tryolean cap grappa is produced according to a traditional recipe. Alpine juniper (juniperus nana) is derived cerified wildcraft and filled according the priciples of Maria Thun's moon calendar.
Fruity, pleasant flavour. Produced according to homemade recipe. Organic certified herbs and fruit are Taste: fruity, pleasant flavour. Geschmack: fruchtig, lieblich - This grappa is made according to an old traditional recipe.
Resting in the used barrels of our Caldiff apple distillate, R74 receives his fruity soul in gift. The encounter between an apple distillate and a molasses in America's center generates rich plum notes, Cinnamon, sultana and almond grapes that interweave fresh and fruity hints of South Tyrolean apples, creating unparalleled harmony.
This unique formula you can only find in the Pharmacy of Dobbiaco. The local pharmacist Dr. Barbierato, was able to create a liqueur different typical herbs, that evokes perfume and beauty of the Dolomites. Diluted with water, ice and fresh mint leaves you can enjoy it as aperitif too.
Spicy flavour, digestive. This South Tryolean cap grappa is produced according to a traditional recipe. Alpine juniper (juniperus nana) is derived cerified wildcraft and filled according the priciples of Maria Thun's moon calendar.
Spicy flavour, digestive. This South Tryolean cap grappa is produced according to a traditional recipe. This South Tryolean cap grappa is produced according to a traditional recipe. The mountain pine (pinus pumillionis) is derived certified organic wildcraft.
Fruity, pleasant flavour. Produced according to homemade recipe. Organic certified herbs and fruit are Taste: fruity, pleasant flavour. Geschmack: fruchtig, lieblich - This grappa is made according to an old traditional recipe.
Show 1 to 52 (of in total 71 products)
Sites: 1
Die echten Südtiroler Spezialitäten, Südtiroler Speck, Käse, Weine & italienische Feinkost bequem von zu Hause aus bestellen!
