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.
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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.
The Grappa Treber white Roner is carefully distilled exclusively the best South Tyrolean marc Lake Kaltern, St. Magdalener, Pinot Noir and Gewürztraminer. This Gappa is completely neutral and is therefore suitable for preparing various grappas.
Fresh and sweet flavour, tipical wood notes, light resinous aroma. Intensive and very long finish.
The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr...
