Ingredients
A gentian-forward alpine formula built on roots dug in the high pastures of the Aosta Valley, supported by genepy and mountain herbs.
History of the Brand
The Aosta Valley is Italy's smallest region and its highest, and the local drinking tradition runs to genepy, grappa and gentian rather than to the sweet amari of the south.
Vallet grew from that tradition, with gentian root gathered from alpine pastures where the plant grows wild above the treeline.
Gentian digging is slow, regulated work — the roots take years to mature — which has kept production small and firmly regional.
The bottle travels mostly with skiers and hikers who discover it in valley rifugi and take one home.
Tasting Characteristics
Earthy gentian, hay and wildflowers, a cold mineral edge.
Dry and rooty, with gentian bitterness front and centre, genepy herbs behind it and little sweetness.
Long, earthy and clean.
Flavor meter
How to serve it
- 01Cold from the freezer after a mountain meal.
- 02Neat in a small glass at cellar temperature.
- 03Over ice with a lemon twist.
- 04A half ounce in a Negroni to add earthy bitterness.
Where to Get It
Largely confined to the Aosta Valley and neighbouring Piedmont; rarely exported.
In the Aosta Valley
Sold in valley shops, rifugi and bars at local prices.
Italian online retailers
The easiest route for anyone in the EU.
Specialist importers
Occasional small allocations abroad.
Where to buy Amaro Vallet
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Amaro Vallet FAQ
What is Amaro Vallet?
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A gentian-led alpine amaro from the Aosta Valley, made with roots gathered in high mountain pastures.
Is it very bitter?
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Yes — gentian dominates and the sweetness is restrained, so it drinks drier than most Italian amari.
Where can you buy it?
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Mostly in Valle d'Aosta and Piedmont; elsewhere in the EU through Italian online retailers.