Massel Farm

The story of this farm began around 20 years ago, the fruit of Enrico Massel’s passion for the world of agriculture. Born into a family of livestock breeders, he decided to turn his attention to Alpine wormwood and the officinal herbs that can be cultivated at high altitudes. The farm is situated in the tiny village of Roure in the Occitan valleys above Val Chisone, where, in 2011, Massel also opened a workshop to transform the herbs into liqueurs. He cultivates fields up to an altitude of 2,000 metres in Usseaux, Pian dell’Alpe and Prali. Besides his genepy liqueur, made with the wormwood, he focuses production on mountain thyme and wild cumin, which he uses to make Kummel and other liqueurs. Some herbs, such as sage, from the farm’s organic cultivations Enrico distils to produce essential oils. For DIY enthusiasts there are also packs (an original gift idea) with the dried plants and recipes to make liqueurs at home

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