The berries of Blueberry are picked up in summer and immediately introduced in bottles filled with liqueur blueberry prepared with infusion of grappa, sugar, selected juice and natural aromas.

This Liqueur is obtained by the infusion of fresh juice of Green Apple with pure alcohol, sugar and natural aromas.

The liquorice rood is blended with the alcool buongusto, sugar and natural aromas. Then, after about 15 days, we softly filter it and bottle the resulted full-body armonic blend.

This liqueur is obtained by the union of the grappa with the juice of wild strawberry.

This liqueur is obtained by the wise union of the Grappa Trentina with the mountain Honey, made from the pollen produced by an infinity of flowers. Most known honey is that of acacia. It is produced in spring, while in the summer with the move of the bees in altitude we have the production of honey of the flowers of mountain, among which the most known is that one from rododendro.

This liqueur is born from the wise mixture among the grappa Trentina and the cream of milk coming from the cows raised in Trentino. That's a way to make grappa not so aggressive, young and fresh. From the union of the grappa with the cream we have a proper liqueur for the young taste, female that is finding more and more estimators.

Cho' Williams is produced by mixing Acquavite Pere Williams with dark chocolate. The result is a soft, velvety and delicate cream, ideal as dessert.

Bombardino is a traditional product of people living on the mountains. It' smaid of eggs, milk, sugar and alcool and was used as build up, because rich in vitamins and proteins. Today it's a liquers used cold on ice or just as after dinner and also warm, served with coffee and cream as dessert.