In the heart of the Tuscan-Emilian Apennines, at an altitude of 1000 metres, immersed in a forest of centuries-old trees, stands the Abbey built in 1028 by San Giovanni Gualberto, the founder of the Benedictine Congregation of Vallombrosa. This place is famous for the artisanal production of honey, chocolate and herbal preparations for body and face care. Additionally, the abbey also produces liqueurs and bitters distilled from a variety of herbs. However, the main fame of the Abbey lies in its Vallombrosa Dry Gin. This gin is produced exclusively using a wild variety of juniper berries that grow on the hills between Sansepolcro and Pieve Santo Stefano, in the province of Arezzo.
To produce gin it is necessary to “aromatize” an alcoholic base with some elements of which one of the components or often the main one is juniper. This can happen in various ways: either through maceration of the botanicals in alcohol, which is then redistilled to find a colorless and “cleaner” product, or the botanicals can be placed in a container placed above the alembic, so that alcohol in the form of vapor extracts aromas and perfumes.
Colorless and clean. Notes of juniper on the nose, which alternate with other aromatic nuances of bark and bramble. On the palate, it manifests itself with a broad and enveloping presence, in which an important alcoholic component stands out, accompanied by a balsamic flavor, with hints of musk and resin. The taste is dry, pleasant, harmonious and persistent.
Perfect at the end of a meal or as a meditation drink, excellent for creating high quality refreshing cocktails!