Rosen Bitter Rosa Alpina

Rosen Bitter was first produced in 1951 by Ferrucio de Barnard, founder of Distilleria dell'Alpe in Bastia
d'Alpago. A liquore of the finest Venetian tradition, it is produced by infusing mountain herbs and
berries from the Cansiglio forest of the Italian Alps. The infusion takes place in dedicated vessels and
lasts for approximately 20 days. Some essences like mountain rose and bay tree are gained by
distillation to achieve deeper aromatic intensity. At the end of the process, both infusions and
distillates are blended and left to rest for at least 20 days before bottling. This extensive process yields
an intense, yet harmonious flavor profile.