Vendita di attrezzature per l'apicoltura, arnie, smelatori e maturatori, miele e polline della Valtellina

A uniquely flavored liqueur, Genepì was popular as a therapeutic for inflammatory conditions; in the late 19th century the aromatic plant was turned into a liqueur. Ideal as a digestive or as an ingredient in cocktails, Genepì can also be used in cooking to prepare first courses and even desserts

A uniquely flavored liqueur, Genepì was popular as a therapeutic for inflammatory conditions; in the late 19th century the aromatic plant was turned into a liqueur. Ideal as a digestive or as an ingredient in cocktails, Genepì can also be used in cooking to prepare first courses and even desserts

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

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Precious honey that together with pure spring water is fermented and transformed into the oldest alcoholic beverage known to man. This "Drink of the Gods" of ours requires a year of maturation in vats before being bottled by us in 0.5 l and 0.2 l packages.Honey wine is an excellent dessert wine, to be sipped along with desserts or cheeses.

Precious honey that together with pure spring water is fermented and transformed into the oldest alcoholic beverage known to man. This "Drink of the Gods" of ours requires a year of maturation in vats before being bottled by us in 0.5 l and 0.2 l packages.Honey wine is an excellent dessert wine, to be sipped along with desserts or cheeses.

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Precious honey that together with pure spring water is fermented and transformed into the oldest alcoholic beverage known to man. This "Drink of the Gods" of ours requires a year of maturation in vats before being bottled by us in 0.5 l and 0.2 l packages.Honey wine is an excellent dessert wine, to be sipped along with desserts or cheeses.

Precious honey that together with pure spring water is fermented and transformed into the oldest alcoholic beverage known to man. This "Drink of the Gods" of ours requires a year of maturation in vats before being bottled by us in 0.5 l and 0.2 l packages.Honey wine is an excellent dessert wine, to be sipped along with desserts or cheeses.

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ORIGINAL MARIA TREBEN Swedish Bitter can be used for both external and internal use. With a strong and distinct taste, it is advisable to use the original Swedish Bitter diluted. INTERNAL USE: Following the directions of the "Ancient Manuscript" as a preventive drink one teaspoon diluted in the morning and evening. In case of any slight discomfort take 3 teaspoons diluted within the day. When feeling strongly unwell, 2 to 3 tablespoons daily are suggested to be taken in the following way: dilute each tablespoon of bitter in 1/8 lt of herbal tea and drink it by distributing it between half an hour before and half an hour after each meal. EXTERNAL USE: It is advisable to spread some calendula cream before using the Swedish bitter, so you can avoid slight irritation. Soak a absorbent cotton pad or gauze with the Swedish bitter, apply it to the part to be treated. The compress is kept depending on the case about 2 to 4 hours or possibly left overnight. Traditionally, ORIGINAL MARIA TREBEN Swedish bitter is used for: - gastro-intestinal disorders - lack of appetite - neurodermatitis - muscle and joint pains - further ways of use can be found in the book "The Health of the Lord's Pharmacy" by Maria Treben.

ORIGINAL MARIA TREBEN Swedish Bitter can be used for both external and internal use. With a strong and distinct taste, it is advisable to use the original Swedish Bitter diluted. INTERNAL USE: Following the directions of the "Ancient Manuscript" as a preventive drink one teaspoon diluted in the morning and evening. In case of any slight discomfort take 3 teaspoons diluted within the day. When feeling strongly unwell, 2 to 3 tablespoons daily are suggested to be taken in the following way: dilute each tablespoon of bitter in 1/8 lt of herbal tea and drink it by distributing it between half an hour before and half an hour after each meal. EXTERNAL USE: It is advisable to spread some calendula cream before using the Swedish bitter, so you can avoid slight irritation. Soak a absorbent cotton pad or gauze with the Swedish bitter, apply it to the part to be treated. The compress is kept depending on the case about 2 to 4 hours or possibly left overnight. Traditionally, ORIGINAL MARIA TREBEN Swedish bitter is used for: - gastro-intestinal disorders - lack of appetite - neurodermatitis - muscle and joint pains - further ways of use can be found in the book "The Health of the Lord's Pharmacy" by Maria Treben.

ORIGINAL MARIA TREBEN Swedish Bitter can be used for both external and internal use. With a strong and distinct taste, it is advisable to use the original Swedish Bitter diluted. INTERNAL USE: Following the directions of the "Ancient Manuscript" as a preventive drink one teaspoon diluted in the morning and evening. In case of any slight discomfort take 3 teaspoons diluted within the day. When feeling strongly unwell, 2 to 3 tablespoons daily are suggested to be taken in the following way: dilute each tablespoon of bitter in 1/8 lt of herbal tea and drink it by distributing it between half an hour before and half an hour after each meal. EXTERNAL USE: It is advisable to spread some calendula cream before using the Swedish bitter, so you can avoid slight irritation. Soak a absorbent cotton pad or gauze with the Swedish bitter, apply it to the part to be treated. The compress is kept depending on the case about 2 to 4 hours or possibly left overnight. Traditionally, ORIGINAL MARIA TREBEN Swedish bitter is used for: - gastro-intestinal disorders - lack of appetite - neurodermatitis - muscle and joint pains - further ways of use can be found in the book "The Health of the Lord's Pharmacy" by Maria Treben.

ORIGINAL MARIA TREBEN Swedish Bitter can be used for both external and internal use. With a strong and distinct taste, it is advisable to use the original Swedish Bitter diluted. INTERNAL USE: Following the directions of the "Ancient Manuscript" as a preventive drink one teaspoon diluted in the morning and evening. In case of any slight discomfort take 3 teaspoons diluted within the day. When feeling strongly unwell, 2 to 3 tablespoons daily are suggested to be taken in the following way: dilute each tablespoon of bitter in 1/8 lt of herbal tea and drink it by distributing it between half an hour before and half an hour after each meal. EXTERNAL USE: It is advisable to spread some calendula cream before using the Swedish bitter, so you can avoid slight irritation. Soak a absorbent cotton pad or gauze with the Swedish bitter, apply it to the part to be treated. The compress is kept depending on the case about 2 to 4 hours or possibly left overnight. Traditionally, ORIGINAL MARIA TREBEN Swedish bitter is used for: - gastro-intestinal disorders - lack of appetite - neurodermatitis - muscle and joint pains - further ways of use can be found in the book "The Health of the Lord's Pharmacy" by Maria Treben.

ORIGINAL MARIA TREBEN Swedish Bitter can be used for both external and internal use. With a strong and distinct taste, it is advisable to use the original Swedish Bitter diluted. INTERNAL USE: Following the directions of the "Ancient Manuscript" as a preventive drink one teaspoon diluted in the morning and evening. In case of any slight discomfort take 3 teaspoons diluted within the day. When feeling strongly unwell, 2 to 3 tablespoons daily are suggested to be taken in the following way: dilute each tablespoon of bitter in 1/8 lt of herbal tea and drink it by distributing it between half an hour before and half an hour after each meal. EXTERNAL USE: It is advisable to spread some calendula cream before using the Swedish bitter, so you can avoid slight irritation. Soak a absorbent cotton pad or gauze with the Swedish bitter, apply it to the part to be treated. The compress is kept depending on the case about 2 to 4 hours or possibly left overnight. Traditionally, ORIGINAL MARIA TREBEN Swedish bitter is used for: - gastro-intestinal disorders - lack of appetite - neurodermatitis - muscle and joint pains - further ways of use can be found in the book "The Health of the Lord's Pharmacy" by Maria Treben.

ORIGINAL MARIA TREBEN Swedish Bitter can be used for both external and internal use. With a strong and distinct taste, it is advisable to use the original Swedish Bitter diluted. INTERNAL USE: Following the directions of the "Ancient Manuscript" as a preventive drink one teaspoon diluted in the morning and evening. In case of any slight discomfort take 3 teaspoons diluted within the day. When feeling strongly unwell, 2 to 3 tablespoons daily are suggested to be taken in the following way: dilute each tablespoon of bitter in 1/8 lt of herbal tea and drink it by distributing it between half an hour before and half an hour after each meal. EXTERNAL USE: It is advisable to spread some calendula cream before using the Swedish bitter, so you can avoid slight irritation. Soak a absorbent cotton pad or gauze with the Swedish bitter, apply it to the part to be treated. The compress is kept depending on the case about 2 to 4 hours or possibly left overnight. Traditionally, ORIGINAL MARIA TREBEN Swedish bitter is used for: - gastro-intestinal disorders - lack of appetite - neurodermatitis - muscle and joint pains - further ways of use can be found in the book "The Health of the Lord's Pharmacy" by Maria Treben.

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

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PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

PRODUCED BY Bianchini G. di Gianolini Vittorio & C. Bianchini G. di Gianolini Vittorio & C. It is among the green and typical landscapes of Valtellina that the G. Bianchini distillery is located, a company that has been operating in the province of Sondrio since as far back as 1911 and has made respect for tradition not just a figure of speech but a true philosophy. In fact, distillation still takes place today using a bain-marie still, capable of holding up to 350 kilograms of pomace, built more than fifty years ago by Tullio Zadri of Salorno and which continues to yield distinctive, quality products. And from Nebbiolo, king of the vines grown in this valley, the pomace is obtained for the production of distillates named according to the area of production (Sassella, Inferno, Grumello, Valgella).

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IndicationsFor the preparation of natural alcoholic beverages made from herbs, roots and fruits, for the preparation of liqueurs, digestives, bitters, essences, propolis, pastry use,etc.Warnings- Highly flammable,- keep out of the reach of children,- keep the container tightly closed,- keep away from flames and sparks,- do not smoke.

IndicationsFor the preparation of natural alcoholic beverages made from herbs, roots and fruits, for the preparation of liqueurs, digestives, bitters, essences, propolis, pastry use,etc.Warnings- Highly flammable,- keep out of the reach of children,- keep the container tightly closed,- keep away from flames and sparks,- do not smoke.

Bioalcohol is a 96° "neutral" ethyl alcohol obtained from organic soft wheat. Common wheat is certainly a noble raw material for distillation, little used because it is very expensive when compared with alcohols of different origins, it does, however, allow us to obtain an alcohol of the best quality. If then the wheat is also organic, in addition to the aspects of quality normally understood, we have the certainty of a natural product, of organic agricultural origin, which excludes the presence of contaminants and undesirable volatile substances that could be present in traditional alcohols. Organic certification issued by Consortium for the Control of Organic Products-Bologna.

Bioalcohol is a 96° "neutral" ethyl alcohol obtained from organic soft wheat. Common wheat is certainly a noble raw material for distillation, little used because it is very expensive when compared with alcohols of different origins, it does, however, allow us to obtain an alcohol of the best quality. If then the wheat is also organic, in addition to the aspects of quality normally understood, we have the certainty of a natural product, of organic agricultural origin, which excludes the presence of contaminants and undesirable volatile substances that could be present in traditional alcohols. Organic certification issued by Consortium for the Control of Organic Products-Bologna.