"Just look at that! Like in a film about the Middle Ages...". We visited a man who returned to his old hamlet with his entire family twenty years ago to pursue his passion – cultivation of Mugwort, from which Genepy is made. -Why did you need to go up to 1600 metres to cultivate Genepy? -Cultivated Genepy grows between 1300 / 1400 and 2500 metres. The crops grow on steeply sloping allotments, inclined 25 degrees and more .... -Artemisia Mutellina, better known as Genepy, is picked by hand. By the way, I don’t know whether you knew this, but it seems that Genepy was discovered way back by a man from Piedmont region, probably called “Pin”, and, if I’m not mistaken, Genepy is called Genepin in those parts. -Harvesting starts around 15th of May and lasts till 20th of June. ... A wood-fired oven is used to dry Genepy. Beech, and cherry wood are used, since they don’t leave any smell that could influence the Genepy aroma... -And what an incredible aroma it is!!! Sweet, almost like a candy... -Signor Laugero, what are you doing now? -This is a delicate job, the same as 50 years ago... ... Anyway, I take this desiccated Genepy and put it in the demijohn with alcohol and some water ... - After all that work here we are - Genepy is ready. -It’s well balanced – sweet, but not too sweet ... -However, 200 years later, when we’re no longer here, who will carry on your work? -Well, I hope my great grandchildren will... For now my sons help me out. -And will the preparation method of Genepy change? -No. It mustn’t change, whatever happens! ... You absolutely have to visit these parts, taste the infusions, herbal bitters, and discover the beauty of these places for yourself.

WHAT DO THEY THINK OF