Florian Rabanser is the creator and master distiller of the estate, at 1,000 metres above sea level in the Dolomites. This is the birthplace of spirits made from plums, apricots, apples, pears, as well as eau-de-vie made from gentian violets, juniper and service berries, and seven types of grappa, two of which are aged in oak barrels. Since 2007 rum and gin are also available. These are not typical local products as they are only made from herbs and ingredients growing in the mountains. Lastly, the new entry: Alto Adige balsamic vinegar fermented in oak, chestnut and cherrywood barrels.

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