Grape type: Fresh marc of schiava, merlot and lagrein, rue
Appearance: Light green
Aromatic profile: Clear recognition of the flavouring
Taste: Persistent, slightly alcoholic, great balance between the destillate and the rue leafs.
Alcoholic strength: 40% Vol.
Notes: 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.
Made with an ancient recipe, kept strictly secret. Many different kinds of herbs are manufactured and mixed together. It is the mix of all these herbs' properties that assures the stimulating effect of this bitter. It is not a slightly bitter liqueur, but a proper bitter with a full and dry taste, genuine and without any added sugar. The ancient monastery recipe rightly called it " The long life elixir".
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.
The strength and warmth of grappa combined with the delicate flavour of fruit yields a brandy embodying the scents of the woods and mountains, all preserved by the skill of the master distiller using traditional South Tyrolean methods.
The making of Schüttelbrot is inextricably entwined with the history of South Tyrol. This rustic family recipe has been handed down generation to generation. Our 'Bauern Schüttelbrot' is made with light rye flour and carefully improved with caraway and fennel - 100% natural crunching fun, of course.