Rosen Bitter was first produced in 1951 by Ferrucio de Barnard, founder of Distilleria dell’Alpe in Bastia d’Alpago. Originally called Rosa Alpina, it is a liquor of the finest Venetian tradition, produced by infusing mountain herbs and berries from the Cansiglio forest of the Italian Alps. The infusion takes place in dedicated vessels and lasts for approximately 20 days. Some essences like mountain rose and bay tree are gained by distillation to achieve deeper aromatic intensity.