Jedes Jahr ernten wir die Wurzel des gelben Enzians mit der Hand, wie unsere Vorfahren. Aus dieser Geste ist der Souboziane entstanden. Ein handwerklich hergestellter Aperitif, bei dem die Bitterkeit des Enzians auf die Frische von Bio-Zitrusfr\u00fcchten und die S\u00fc\u00dfe von Genfer Wei\u00dfwein trifft. <\/p>\n","protected":false},"excerpt":{"rendered":"
Schweizer Aperitif auf Weissweinbasis. Der Geist des grossen Chasseral. K\u00fchl geniessen.<\/p>\n
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