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DISTILLERIA DELL'ALPE

VENETO

DISTILLERIA DELL'ALPE

VENETO



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ABOUT THE PRODUCER

While Italy is certainly well-known for its wine, the country also has a storied history of making distilled spirits, the beginnings of which date back to the Middle Ages.  Many of the early concoctions were created to treat or prevent a wide array of ailments and involved steeping herbs and plants in wine to extract the holistic qualities of the ingredients.  With the introduction of high-proof grain alcohol and the proliferation of sugar in the 1600 – 1700s, these bitter “medicines” had evolved from their rustic beginnings into products of regular consumption and production.  

The 1800s brought an era of progress in chemistry which fueled the study and creation of actual medicines, thereby making herbal liquors fairly obsolete in the cure of illnesses.  While many bitters were still appreciated for their medicinal qualities, they were largely non-palatable straight, so it became the fashion to mix them with a bit of whisky, water and sugar, thus giving birth to the first “cocktails.”   The 1890s saw the golden age of the production of bitter and luxury liqueurs in Italy with the publication of recipes and books on the subject.  The use of flavorings and colorants also became more prevalent, underscoring the consumers desire for consistency of color and taste.  

Our producer story begins in 1948 when Fernuccio di Bernard established Distilleria dell’Alpe in Bastia d’Alpago, a small hillside village in the sweeping Cansiglio forest of the Eastern Italian Alps.  One of the first artisanal producers of Italian gin, Fernuccio deeply understood the traditional nature of spirits, but he also was an innovator and craftsman. Among the many products he created, he patented an enigmatic juniper-based liqueur, Kapriol, commonly known as a Distillato del Bosco or a “distillate of the forest.” Authentic, delicious, and undeniably unique, Kapriol became an iconic spirit for the region.

In 2002 the Maschio family, historical Prosecco and Grappa producers from the nearby town of Conegliano, purchased Distilleria dell’Alpe with the intention of developing a variety of liqueurs and traditional spirits of the area. They quickly revived the original Kapriol Classico liqueur from 1948 as well as another of de Bernard’s signature recipes, the remarkable Rosen Bitter, an aperitivo originally created in 1951.  The Rosen Bitter, known originally as rosa alpina, was made through a distillation and infusion of a dozen typical alpine herbs and plants like alpine rose and bay leaf.  

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PRODUCER LOCATION: San Pietro di Feletto, Veneto (Province of Treviso)
WINE REGIONS: Veneto
SPIRITS PRODUCED: Amari, Gin, Liquors
TOTAL PRODUCTION: 180,000 bottles
YEAR FOUNDED: 1948
OWNER(S): The Maschio family
DISTILLER(S): Alessandro Maschio

PRODUCTS

DISTILLERIA DELL'ALPE AMARO DEL CANSIGLIO

A classic Italian liquor, Amaro also means bitter in Italian and is traditionally a sweetened spirit flavored with bitter ingredients.  Amaro del Cansiglio is flavored with over 18 herbs, plants and berries found in the ancient Cansiglio forest at the foot of the Eastern Italian Alps.  The final product is made using only natural ingredients with no artificial flavorings or colors, resulting in a distinctive and intensely fragrant bouquet, with a rounded, clean taste.  Serve neat or on ice.  

DISTILLERIA DELL'ALPE LIQUORE KAPRIOL

In 1948 Ferrucio de Bernard created a unique and singular liquor which he called Kapriol.  Commonly known as a Distillato del Bosco, or distillate of the forest, this juniper berry-based herbal liqueur was produced with local ingredients and infused with herbs and sugar using a long and complex distillation process.  In 2002, the historic recipe was revived using the same ingredients and techniques, resulting in a distinctive liquor that can be used in a variety of ways - neat, chilled or in cocktails.  

DISTILLERIA DELL'ALPE ROSEN BITTER

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.

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San Pietro di Feletto, Veneto

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