To develop our local products, we use what nature has to offer. We collect hay, plants, berries and other ingredients in the surrounding mountains. They are then macerated in stainless steel tanks, where they will slowly ferment. Then, beverages are filtered. The aperitif becomes clear and colorful, ready to be served. The latter is then bottled and labeled on site. Our aperitifs can be kept for five years in the cellar, like wine, and after opening for one month in the refrigerator.