Genepy is an infusion obtained by macerating Artemisia mutellina, a wild plant that grows throughout the Alps above 1500 meters. Picking of wild plants is forbidden by law and producers of Genepy liqueur now use cultivated plants. However most producers use seedlings from Swiss nurseries as native varieties are very delicate and less productive, although their aroma is more intense and they have much higher concentrations of essential oils. In earlier years an artisan producer of Genepy had collected dozens of samples of Artemisia mutellina ecotypes from the Maira, Gesso, Stura and Grana valleys, and successfully reproduced them. He now produces his own seeds and grows them biodynamically in Palent (Macra), in Val Maira. He has set up a facility for drying the plants naturally using wood-fired heating and produces the liqueur in his own premises according to traditional local methods. His Genepy is produced only from male Artemisia mutellina plants. Local varieties are highly endangered and there is a high risk of contamination between the currently cultivated seedlings from Switzerland and native plants.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.