Traditional liqueurs from the Aosta Valley

There is a long tradition of distillation in the Valle D’Aosta as in most mountain regions. These are four traditional recipes that use mountain fruits and herbs. They are all produced in small quantities and have a unique mountain character.

 

ml 700 / 40% vol.

Génépy is a typical liqueur from the Aosta Valley.
Made from an infusion of pure alcohol and Artemesia cultivated in our mountains between 1,800 and 2,000 metres. The high content of herbs, the care in drying, the preparation of the infusion and the ageing process give the typical flavour, great finesse and soft elegance. The nose has notes of wormwood, Alpine flowers and honey.
The taste is well-balanced with a long smooth finish.

ml 700 / 35% vol.
Grand Miel is made from grappa and honey.
The grappa is steam distilled from fresh grape pomace from the Aosta Valley in small copper stills.
The honey is 100% organic from the chestnut forests growing at high altitude in the valleys below Mont Blanc. It is collected and refined by hand. Crystal-clear with honey-coloured reflections, the taste and after-taste is pleasantly sweet and well-balanced.

ml 700 / 26% vol.

Legend has it that the name ‘Ratafià’ comes from the Latin rata fiat, that is, ‘it is decided’, an expression referring to the tradition of drinking this liqueur as a way of sealing a verbal contract.
It is one of the traditional drinks of the Aosta Valley (P.A.T.), a sweet liqueur of the colour, taste and aroma of Amarena cherries. It is rich and velvety with a long bitter cherry finish.

ml 700 / 25% vol.
The blueberry is a woodland fruit, rich in mineral salts and vitamins.
An infusion of the purest alcohol with small mountain blueberries that are widely found in Valle d’Aosta between 1,000 and 2,000 metres, this liqueur manages to capture all the fresh fruit aromas of the mountains.
It has a wonderful velvety feel without being excessively sweet or syrupy. Great as an after dinner drink or for drinking at any time in good company.