In Saint Paul sur Ubaye in the Upper Ubaye Valley, Olivier Imbert,
farmer since 1993, cultivates with passion, using organic farming methods,
genepi at 1900m altitude.
This high-mountain agriculture is demanding because the
The amount of manual weeding work is colossal and
The plant's development is unpredictable. Cultivation practices are
sometimes experimental and Olivier implements a research and
Successful development to offer a high-quality genepi.
The "delicate" harvest of genepi begins in summer, usually from the month
in August, depending on the weather. Olivier then dries the strands for between 15 and
3 weeks in a ventilated dryer and especially away from light for
to preserve the essential aroma of the plant.
Once dried, these strands are used in maceration for
the making of the famous digestive liqueur from the Alps: Génépi!
He supplies the @distillerie_lachanenche with a highly potent génépi
quality for over twenty years.
A great, sustainable, and local partnership!
100% natural
Local origin
Organic product
Additives free
