Zu Plun – Gentian Grappa Enzian – Distillates Herbs Grappa from The Dolomites – High Quality – Liqueurs and Spirits – Avvenice

Zu Plun – Distillates from The Dolomites

“It is not necessary to be crazy to distill a great liquour, but it helps immensely”. A 14th-century document already mentioned the Plunhof at Siusi allo Sciliar (Seis am Schlern). In the past, the company was part of the land properties of the Hauenstein Castle and was therefore owned by no less than poet Oswald von Wolkenstein. Yet not even his vivid fantasy might have imagined that world-class and internationally famous fine spirits and fruit liquours would be born here, 1000 metres above sea level.

Today, Zu Plun is the distillery of the Dolomites that makes gins, rhums, liquours and grappas using mountain ingredients. The Dol Gin, made with Dolomitic plants, is certainly the one that best represents this area. There are many traces of this region in this liquour. The one that is probably most suited to the current trends is the Yellow Gin, in which the juniper aroma is enriched with the essence of lemons from the Garda region. The Grenoir is made with pomegranate, and finally the Salz Gin is enriched with salt and oysters.

Our Herbs Grappa

Zu Plun grappa made of Dolomites herbs are of an outstanding sensory quality. They convey charm and spine, their taste is intense and embracing.

Zu Plun – Gentian Grappa Enzian – Distillates Herbs Grappa from The Dolomites – High Quality – Liqueurs and Spirits

The Gentian is made of Gentiana Punctata, spotted gentian from Seiser Alm.

At home in Alpine meadows and chalets, gentian as “homemade“ specialty is definitely not for faint taste buds. Distillation master Rabanser, with his version of this typical bitter spirit, shows that also gentian can be used to make a distillate of high sensorial quality. Our gentian grappa is not made from blue gentian, but rather from the protected yellow-blooming variety called Gentiana punctata, spotted gentian. Its seeds are planted on the Alpe di Siusi at 2000 m above sea level and ready to be picked after five years. Its bitter roots are ground according to an ancient recipe, liquefied, mixed with apple and carefully distilled. The apple pulp produces the fruit sugars necessary for fermentation, as well as enriching the distillate with fruity notes to round off and balance the different bitter tones of gentian.

Raw Material

Gentiana punctata, spotted yellow gentian from the Alpe di Siusi region

Distillation Method

Discontinuous, distilled twice, heated in a water bath using a copper still

Alcohol Content

42 Vol %

Content

0.35 l

Colour-Clearness

Clear

Nose

Aromatic bouquet, earthy, green fruity notes

Palate

Rustic and very intense, but delicate

Finish

Interesting interplay especially in the finish between several bitter tones, plus fruity apple notes