Massel Farm

This small family craft enterprise has grown aromatic and officinal herbs for four generations and now, thanks to Enrico Massel, it uses them to make liqueurs. The workshop is situated in the small village of Villaretto, near Roure in the upper Val Chisone, and production revolves around three officinal plants: mugwort, wild cumin and mountain thyme. The fragrant mugwort is grown on the farm’s own land in the mountains: after being harvested, it is dried in a humidity-controlled environment for almost a year, after which it undergoes cold infusion and maceration in alcohol. (Some of the dried product is sold on to other liqueur manufacturers.) Other products include a wild mountain thyme liqueur and Kummel, made with wild cumin seeds. In autumn, locally grown potatoes are also on sale. All processes are carried out by hand and the firm is currently engaged in organic certification procedures. The liqueurs come in lovely 50 cl and 10 cl bottles and also in practical bags in boxes, complete with recipes to learn how to make them at home.

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