Since 1902, the Bernard family has produced a range of liqueurs made mostly from the leaves and flowers of herbs from the high valleys of Val Germanasca and Val Chisone in the Piedmonts Alps. These herbs are picked in the early morning, for peak fragrance, and dried naturally (without heat), then infused in pure alcohol, also without the use of heat, for up to 12 months. The resulting infusion is mixed with alpine spring water and sugar to make the infusions. Nothing else is added.
These are spirits made with the respect for the raw materials, this way, by opening each bottle, the fragrance of the herbs and flowers of the Piedmont Alps will come out fresh and vigorous.