This small business in Villaretto, in the upper Val Chisone, focuses on three officinal herbs: mugwort, wild cumin and wild thyme. The mugwort is cultivated at high-altitudes on the company’s own land, which is tilled before sowing. The highly scented harvested crop is dried and kept in an environment for almost a year before it is cold-infused and macerated in alcohol to produce Genepì liqueur. Some of the dried product is sold to other distilleries. Other products include a wild mountain thyme liqueur and Kummel, made with wild cumin seeds. The whole process, from sowing to harvest, from maceration in alcohol to bottling and labeling is carried out by hand, and the company is currently engaged in the organic certification process. The bottles are beautifully shaped with attractive labels
