Bitter tonic with a strong and intense taste, gentian spirit is an artisanal bitter typical of Central Italy and of our city. A unique flavor that derives from the patient maceration of the roots in a fine selection of wines, during a process that makes it absolutely unique and inimitable.
100 g of dried gentian root
4 l of dry white wine
1 l of 95 ° alcohol
400 g of sugar
1 cinnamon stick
Put 3 liters of wine, gentian roots, alcohol, cinnamon, cloves in a bowl and leave to marinate for 40-45 days, shaking every two or three days.
Wring out everything and filter.
Make a syrup with the remaining liter of wine and the sugar and add it to the filtrate, mixing vigorously. Bottle everything and leave to rest for at least 30 days before consumption.
Excellent as a digestive.