Fresh marc of schiava, merlot and lagrein, caraway seeds
Persistent, slightly alcoholic, great balance between the destillate and the caraway seeds,
In South Tyrol caraway (carum carvi) is largely used to spice bread, pies, cheese and cabbage and is very appreciated due to its aromatic and digestive properties. This grappa is obtained from the infusion of caraway seeds in fresh grappa for about 30 days. Strong and spicy flavour.
For the production of this liqueur, we select various herbs deriving from our wildflower meadows, which are sited at the altitudes of 1000 to 1300 meters. The herbs are left to infuse for approximately 45 days: the infusion is cold so that the active ingredients and properties of the raw materials could be preserved. The scent of this infusion is reminiscent of that one of the freshly harvested hay, and the taste is intense, herbaceous and persistent.