This monastery bitter is made by steeping one-year-old cones and the tips of fresh shoots of dwarf pines (Pinus mugo) in brandy for approx. five months. This imbues the bitter with its typical resinous taste.
Alcohol content: 35 Vol. %
the nicest fruits, guaranteed regional origin & hand-picked processing, the fruits matured in the summer sun. 70 gr. Fruit portion of 100 gr. End product
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Fresh and nutty taste, Slightly sweet scent, Alcohol content: ca. 35%, Cones of arolla pine collected by hand are traditionally steeped in organic grappa, According to tried and tested South Tyrolean tradition, Ideally after a meal
Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.
