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

Licor de sabor único, el Genepì era popular como terapéutico para las afecciones inflamatorias; a finales del siglo XIX, la planta aromática se convirtió en licor. Ideal como digestivo o como ingrediente de cócteles, el Genepì también puede utilizarse en cocina para la preparación de primeros platos e incluso postres.

Licor de sabor único, el Genepì era popular como terapéutico para las afecciones inflamatorias; a finales del siglo XIX, la planta aromática se convirtió en licor. Ideal como digestivo o como ingrediente de cócteles, el Genepì también puede utilizarse en cocina para la preparación de primeros platos e incluso postres.

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).

-

-

-

-

-

-

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.

-

-

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.

-

-

-

-

-

-

-

-

-

-

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).

-

-

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).

-

-

Indicaciones Para la preparación de bebidas alcohólicas naturales a partir de hierbas, raíces y frutas, para la preparación de licores, digestivos, amargos, esencias, propóleos, confitería, etc. Advertencias - Altamente inflamable - mantener fuera del alcance de los niños - mantener el envase bien cerrado - mantener alejado de llamas y chispas - no fumar.

Indicaciones Para la preparación de bebidas alcohólicas naturales a partir de hierbas, raíces y frutas, para la preparación de licores, digestivos, amargos, esencias, propóleos, confitería, etc. Advertencias - Altamente inflamable - mantener fuera del alcance de los niños - mantener el envase bien cerrado - mantener alejado de llamas y chispas - no fumar.

El bioalcohol es un alcohol etílico "neutro" de 96° obtenido a partir de trigo blando ecológico. El trigo blando es sin duda una materia prima noble para la destilación, poco utilizada porque es muy cara en comparación con los alcoholes de distintos orígenes, pero que nos permite obtener un alcohol de la mejor calidad. Si además el trigo es ecológico, además de los aspectos de calidad normalmente entendidos, tenemos la certeza de un producto natural, de origen agrícola ecológico, lo que excluye la presencia de contaminantes y sustancias volátiles indeseables que podrían estar presentes en los alcoholes tradicionales. Certificación ecológica expedida por el Consorzio per il controllo dei prodotti biologici- Bolonia.

El bioalcohol es un alcohol etílico "neutro" de 96° obtenido a partir de trigo blando ecológico. El trigo blando es sin duda una materia prima noble para la destilación, poco utilizada porque es muy cara en comparación con los alcoholes de distintos orígenes, pero que nos permite obtener un alcohol de la mejor calidad. Si además el trigo es ecológico, además de los aspectos de calidad normalmente entendidos, tenemos la certeza de un producto natural, de origen agrícola ecológico, lo que excluye la presencia de contaminantes y sustancias volátiles indeseables que podrían estar presentes en los alcoholes tradicionales. Certificación ecológica expedida por el Consorzio per il controllo dei prodotti biologici- Bolonia.