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In this Region, the traditional mountain herb distillates go a long way back in time. The alpine herbs that bloom at high altitudes have always been appreciated for their therapeutic properties, include peculiar essences such as Artemisia glacialis and Artemisia genipi: the basic components of “Genepy”, the famous liqueur from Valle d’Aosta. It looks greenish-yellow and features a balsamic scent with the bitter taste coming from the above-mentioned herbs. Both species are sparingly collected in the glacier moraines (at over 6.561 ft) and then painstakingly selected and dried.

The precious liqueur is obtained by macerating the best part of the dried herbs in alcohol for several days. It has a unique, typically alpine flavour and, when sipped at the end of a meal, is an excellent digestive. “Genepì” is a protected plant, as well as the flower mixed with ethanol to produce the liqueur. The crops are mostly located in Valle d’Aosta and Piedmont, at relatively low altitudes (6.233 – 6.561 ft), while the non-cultivated “Genepì” grows at higher altitudes, i.e. between 7.217 – 9.842 ft.

This post is also available in: Italiano (Italian)