Other products

Genepì is a plant that grows spontaneously in the mountains above 2000 metres of altitude. It belongs to the Artemisia genus which includes over 200 species of plants. It is aromatic and its digestive properties are well-known  because of the famous liqueur.

Genepì is today classified as a protected species and therefore picking is limited and monitored.
Following the problems related to picking spontaneously growing genepì and the need to supply the increasing demand of the herb by liqueur makers, some mountain farmers started growing genepì and have since acquired remarkable skills in a difficult cultivation that takes time and years of commitment.

With this plant the famous genepì liqueur is obtained, made either in a homemade version, with the limited collection of high mountain wild plants or at a company level, with cultivated plants.

The Genepì of Valle d'Aosta obtained the recognition of the Geographical Indication (GI) from the Italian Ministry of Agricultural and Forestry Policies in 2015.

The collected flowers must be dried, traditionally in ventilated rooms, for a fortnight. The dried plants are then placed in alcohol infusion for about a month. After this, a water and sugar syrup is added and the mixture is left to stand. It is then filtered. The resulting liqueur has variable colour spanning from light green to amber, and an alcohol content from 30° to 40°.

In addition to being drunk as digestive liqueur, genepì is used to flavour some confectionery products, sweets and chocolates.

Ratafià is obtained from the prolonged infusion of wild cherries and black cherries in pomace schnapps, to which lemon zest and sugar are added. Dark red, fragrant, a delicious liqueur that brings all the sweetness of its raw material.

This drink was known and appreciated in the nineteenth century. It was mainly women who prepared ratafià and appreciated it for its sweet and delicate flavour.

Ratafià is a traditional agri-food product (PAT).

If the production of grappa equals the production of wine in terms of quality, it is on the contrary decisively more modest in terms of quantity. Grappa is a loyal friend to the mountain dweller, an ideal digestive liqueur after rich meals based on local specialties.

The particular type of production and a special regional regulation allow, within certain limits, the distillation of pomace for the use of the family. The alembics and other tools of the trade are at work in the late Autumn (November and December) and, together with relatives and friends, almost following a ritual-like procedure, the production of this transparent nectar, with its subtle fragrance and dry taste, begins.

At present industrial production works side by side with family tradition, allowing a widening of the range whilst still respecting the ancient methods which give to the distillate a unique taste and genuineness.

Since March 2023, the European Commission has approved the inclusion of the "Grappa della Valle d'Aosta - Grappa de la Vallée d'Aoste" in the Register of PGIs, or protected geographical indications.
The "Grappa della Valle d'Aosta" is obtained exclusively from grapes produced and processed in the territory of the Aosta Valley region..
The production takes place, as tradition dictates, by direct distillation of the pomace in small discontinuous artisan stills.

The aromatic sensations that grappas provide are those characteristic of the original vines, which translate into floral, balsamic and fruity notes.
Grappa is excellent after a good meal, at room temperature or hot; it is often added to coffee and is used as an ingredient in the preparation of Aosta Valley coffee. An excellent combination for those with a sweet tooth is with dark chocolate.

The particular climatic conditions of the Aosta Valley create a habitat suitable for the growth of medicinal and aromatic herbs which, here, are able to express their best characteristics. They grow spontaneously in the woods or on mountain terrain and, in some cases, are cultivated specifically.

The parts of the plants (leaves, berries, flowers, fruits, roots...) are used to flavor typical dishes, season cured meats and cheeses, distill fine liqueurs or prepare infusions and herbal teas with healing or thirst-quenching characteristics.

In addition to genepì, from which the well-known liqueur is obtained, the plants traditionally used are numerous. Among the most common are juniper, gentian, elderberry, mallow, dandelion, yarrow, thyme...

Beekeeping in the Aosta Valley is predominantly nomadic: the hives are taken to different mountain environments, from the valley floor to higher altitudes. In doing so, bees collect nectar and pollen from many different plant species.

Honey from the Aosta Valley does not undergo any heat treatment so it maintains its organoleptic properties unaltered.

Dandelion honey, intense yellow in colour, is sweet and has an appreciated ammonia aftertaste. Linden honey, very light in colour, releases a light minty aftertaste; honeydew honey is dark and has a fruity taste.

The following varieties of honey are traditional agri-food products (P.A.T.):

Wildflower honey

It is the result of the harvest of nectar from different botanical species without any one being predominant and is the main local production in terms of quantity. The nectariferous essences mainly characterize its color and flavor intensity.

Rhododendron honey

The flowering of the wild rhododendron, which occurs between mid-June and the end of July, provides excellent light honey with a tendency to crystallize finely. It is nicknamed by some Aosta Valley beekeepers "the honey of the ice" precisely because of the peculiarity of being produced at high altitudes between 1,600 and 2,000 metres. It is a delicate honey with a floral and fruity aroma and is ideal for consumption alone or with rye bread and butter or to sweeten herbal teas.

Chestnut honey

It is harvested throughout the middle-lower Aosta Valley, where chestnut trees play an extremely important role in peasant culture. In chestnut honey, in addition to the typical sweet flavor of honey, you can also perceive the bitterness that characterizes its complex and warm taste. It is a slowly crystallizing honey, which maintains a liquid or more viscous state for several months, which goes well with boiled chestnuts or long-matured cheeses.