Today, alongside viticulture, our farm also grows mountain agricultural products: génépy(Artemisia umbelliformis) and saffron(Crocus sativus). Precious ingredients that give life to the signature line of liqueurs and spirits. Distillerie St. Roch | Levi | Ottoz, authentic expressions of the Alpine landscape.
Since 2012, we have been cultivating Génépy (Artemisia umbelliformis) in our field in Thouraz, in the municipality of Sarre, at an altitude of 1,670 meters. This small plant, native to the Western Alps, is known for its unmistakable aromatic profile and is deeply rooted in Aosta Valley tradition.
The sandy, stony soil with south-west exposure offers ideal conditions for slow yet rich growth. Harvesting is done manually between June and July, with only the finest flower clusters selected. After harvest, the flowering tops are naturally dried in our facilities, preserving both their aroma and properties.
Artemisia has long been appreciated for its digestive and balsamic qualities. It is also known as a natural remedy for mountain sickness and for stimulating the appetite.
Today, this small-scale production—just 120 kg per year, grown over 1,200 square meters—gives life to our Génépy Artemisia, crafted by Distillerie St. Roch | Levi | Ottoz: a traditional liqueur that tells the story of those who have been distilling in the Aosta Valley for generations.
Artemisia umbelliformis Lam
Thouraz, Sarre, Valle d’Aosta
South-West
1,670 m a.s.l.
120 kg (fresh product)
1,200 m²
Manual, June–July
Natural, in a controlled environment
This ancient and precious spice, originally from Asia Minor and introduced to Europe via Spain around the year 1000, also found a place in the Aosta Valley, where it has been documented as far back as the 1600s. A historic manuscript mentions the presence of a saffron field in the municipality of Saint-Pierre. After nearly two centuries of absence, saffron cultivation returned in 2013, thanks to the initiative of a group of local farmers.
Rosset Terroir began its own production the following year, in 2014, in the fields of Senin, at 750 meters above sea level, on sandy and silty soils with north–south exposure. The saffron (Crocus sativus), hand-harvested between October and November, is dried immediately after picking in a drying chamber to preserve its fragrance, color, and aromatic intensity.
Today, this extremely limited production – just 100 grams per year, cultivated on 500 square meters – is used as a noble ingredient in Ebo Lebo Gran Riserva, a historic liqueur from the Ottoz brand.
Crocus sativus L.
Senin - Saint-Christophe, Valle d’Aosta
North/South
750 m a.s.l.
150 gr
500 m²
Manual, during October and November
With drying chamber, immediately after harvest
Rosset Terroir is powered entirely by renewable energy, thanks to more than 2,000 square meters of photovoltaic panels installed on and around the estate buildings. A concrete choice to produce sustainably and reduce environmental impact.
In line with this vision, the winery is also equipped with two electric vehicle charging stations, available to our guests. A small but meaningful gesture that reflects our forward-looking approach and our commitment to protecting the land where we live and work every day.
PHOTOVOLTAIC PANELS
CHARGING STATIONS
