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Gentiane de Lure 16% ALC/VOL 75CL

The aperitif of connoisseurs

Presentation
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Historical
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Ingredients
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Preparation
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Tasting
 

Gentiane de Lure is one of the two oldest Distilleries et Domaines de Provence recipes. It's an aperitif made from Lubéron white wine, sweet fortified wine, alcohol, sugar, infusion and extracts of gentian roots, infusion of sweet and bitter oranges and a quinquina infusion.
 
-    It has a gentle bitterness and the true root flavors and aromas of Provence.

-    One of the oldest Distilleries et Domaine de Provence aperitifs, Gentiane de Lure is made for connoisseurs of gentian and lovers of all things bitter.

Our tip: Enjoy Gentiane de Lure chilled over ice or in a cocktail.

 

 

More info

History

Although the word "aperitif" now evokes pleasure and conviviality, for centuries it has referred to a product only used as a medicine, such as herbal tea or a concoction to stimulate the appetite, to treat stomach ailments and to promote digestion. Maceration and distillation are merely techniques used to extract beneficial substances from plants and to preserve them. Taken on an empty stomach, before meals, in very small amounts, it already gave pleasure: the pleasure of feeling good, having a good appetite and digesting food without experiencing pain.

Gentian took its name from Gentius, the king of Illyria (now Albania) who used it as a decoction on a battlefield to save himself from a heavy hemorrhage.
Gentian is a mountain plant that grows in alpine prairies at an altitude between 750 and 2500 meters. It grows naturally on Lure mountain.
Gentian root has been used since antiquity to stimulate the appetite, as a digestive aid and as a tonic.

The alcohol from gentian was used in the Middle Ages to alleviate gout, toothaches, "bad humors", and to counteract the effects of venom. Over the course of centuries, it is said that it purifies the liver and kidneys, and that it helps to fight fevers and inflammation.
In fact, its roots contain active ingredients, including the best known, called "bitters," which aid digestion.
In the fifteenth century, it even had the great reputation of giving protection against the plague....
In the eighteenth century, it was said that consuming it regularly ensured health and a long life.
Then, a gentian wine was prepared, it was recommended to drink a glass before meals to stimulate the appetite or a glass after meals to facilitate digestion. This gentian wine also was consumed after a case of the flu or anemia after meals to strengthen the defenses.

Since the fifteenth century, gentian roots have been "cooked" in wine to make a beverage used to counteract many ailments.
Today, gentian root infused in wine or spirits is widely distributed.
Since 1898, Gentiane de Lure has been a great classic of Distilleries et Domaines de Provence.

 

 

It is a 16% alc/vol aperitif, based on Lubéron white wine, liqueur wine (white), alcohol, sugar, gentian root extracts and infusions, a sweet and bitter orange infusion, and a Peruvian bark infusion.

Gentian: (Gentiana Lutea) is a plant that grows particularly well on Lure mountain. In the Middle Ages, gentian root was considered to be an herb of great value. In the eighteenth century, Gentian was one of the best plants that one could use in medicine; it was used to stimulate the appetite, to aid digestion, as a disinfectant and to promote healing of wounds, and as a venom antidote.

 

Link to "dry and fresh gentian roots" 

 

 

Production method

Gentian roots are collected then dried before putting them into liqueur wine to extract the flavors. On this base, we incorporate fresh gentian roots, sweet and bitter oranges and Peruvian bark. When maceration ends (in six months to a year), the gentian roots, citrus peels and Peruvian bark are separated from the alcohol extract called an infusion. This infusion will be mixed with the liqueur wine and alcohol and white wine to create our gentian aperitif. After combining the different ingredients, the Gentiane de Lure is "aged" in a barrel for 6 weeks to give it time to round off. Then, it is filtered, inspected, tasted and bottled.

 

 

 

How do you drink it?

The Gentiane de Lure aperitif is drunk neat, cold or over ice.

Organoleptic Profile

Appearance: The color of Gentiane de Lure is accentuated, yellow with aged gold reflections.
Bouquet: The vegetal nose of gentian roots is complicated by a citrus note as well as forest undergrowth and spice, which can be reminiscent of curry.
Palate: In the mouth, the attack is fresh on the citrus, the end is more bitter on the gentian. The mouth intensity is powerful with a bitter and tonic taste. The product's taste lingers for a while.

Storage:
Before opening, like a wine: ideally away from light in a dry place with a stable temperature, between 10 and 20°C.
After opening: it can be kept cold for several months. The product may show some signs of aging or oxidation, which does not necessarily change the quality of this aperitif.