A new product launched in 2019 was a liqueur, made by infusing part of the flowers. “This liqueur is the outcome of an important collaboration, the first one I was able to establish in this area, which is why I’m so keen on it,” explains Evelina. La Chanvosa liqueur (elisir La Chanvosa) is made by the friars of the Monastery of St. Peter and Paul in Germagno (Monastero dei santi Pietro e Paolo in Germagno (VB) (Verbania), a Benedictine priory of the congregation Congregazione Sublacense-Cassinese, founded in 1971. The monastery rises on the slopes of Mount Massone, on Lake Orta. “Inside the monastery, the friars grow apples, which they turn into a flavoured spirit. My liqueur comes from infusion in that distillate, not in alcohol. I liked the idea of linking my liqueur to another outstanding local product. Both the friars and I believe in pursuing the highest quality: the flowers are picked and immediately processed” To offer a product proudly made in Ossola, as is written on every label on La Chanvosa products.