From an ancient recipe born from Ermanno Paesani's passion for mixing herbs and roots, the two types of Fernet from the Paesani Liquor Factory are born: Fernet Paesani and Fernet Menta Paesani.
From an ancient recipe born from Ermanno Paesani's passion for mixing herbs and roots, the two types of Fernet from the Paesani Liquor Factory are born: Fernet Paesani and Fernet Menta Paesani.
Lemon liqueur obtained from the infusion of the peels of coastal lemons. It comes from an ancient recipe that enhances the natural aroma and taste of carefully selected fresh lemons.
Bitter liqueur composed exclusively of natural rhubarb roots left to rest in infusion for about 60 days, with very little addition of sugar in order to fully enhance the bitter taste that distinguishes this root, without the addition of colorings and flavourings, in the finish you can appreciate some pleasant smoky notes.
Liqueur based on black cherries and red wine obtained from Montepulciano grapes. With a sweet and pleasant taste, recommended at the end of a meal in combination with desserts.
Liqueur with an intense, fresh and fragrant flavour. Slightly creamy, ideal to be enjoyed at the end of a meal. Contraindicated for those suffering from high blood pressure.
The liqueur boasts exceptional digestive properties, and is therefore excellent at the end of a meal to aid digestion. Of course we are talking about a liqueur that has different degrees so you shouldn't exaggerate.
An intriguing vermouth with sincere territorial expressiveness, which is told through the scents of common thyme, absinthe and mountain herbs. On the palate it is rich, generous and is amplified in the aromas.
Ge'npy is the typical liqueur of the Aosta Valley tradition produced from an infusion in very pure alcohol of the small Artemisia stubbornly grown on our mountains.
The gin is characterized not only by its strong minerality but also by the herbaceous and floral aromatic notes given by the botanicals collected in the valley behind the distillery which are infused and then distilled in small pot stills, from which the "alpine" character of our production emerges.
