The care taken in the production, preservation and extraction of the essences, the traditions combined with technology and progress, ensure that the liqueurs of the region have the strong, clean taste of the mountains and the scent of alpine herbs. Gentian, juniper, cumin, rhubarb, lavender, Genepy: following ancient recipes, handed down from generations, herbs, flowers and roots during the weeks of cold maceration yield all their beneficial essences with perfumes and flavours. Then the long resting period refines and stabilises the liqueurs, making colours, smells and flavours persistent and unmistakable.
A small plant that grows on mountain scree and scree slopes, at altitudes above 2300 m, the Genepy produces a very famous liqueur among mountain people. Popular culture divides male and female genepy, but in reality four different species of the genus Artemisia are grouped under this heading: mutellina, glacialis, spicata and genepy. Often distilled pure, it also finds a place in a variety of traditional Valsusian liqueur preparations. When macerated in alcohol, it produces a golden-yellow liqueur with green hues, while when distilled with alcohol vapours in a saturated environment, it produces a white liqueur with an intense, delicate aroma.
The coffee produced in the Susa Valley is prized and characterised by a unique quality. It is obtained by an artisanal process in which the processing work is carried out manually in all its phases, paying attention to the origins of the coffee, starting with the choice of the beans, which are grown in well-defined areas, thus meeting the highest standards for raw coffee quality.
The transformation phases from green coffee to roasted coffee are characterised by slow roasting times, following the Neapolitan roasting method. This allows for proper drying of the raw coffee, adequate control of the expansion of the bean and perfect utilisation of the Millard temperatures (phase in which the main coffee flavours are composed), leading to the final caramelisation phase in which the sugars are transformed into caramel.
