Dreaming of nature
Here, simplicity has remained unchanged. In the rooms, there is no electricity, but a candle. The regenerating open-air shower with fresh spring water and a view of the surrounding landscape is available to all guests.
This gin recalls the Etruscan king Felicius, who, around 400 BC, brought Sardinian herbs, apricots and the typical gentian of Catinaccio to Val Venosta, and refined his recipes using the exotic spices of a British traveller.
Inspired by the legend of Felicius, Klaus Pobitzer and Alessandro Secci distil their gin by inserting a golden thread in memory of the firstborn of the new generation of the Pobizer clan.
This gin is the perfect meeting of the London Gin processing method and the South Tyrolean art of distillation. All the botanicals are distilled together and enhanced by an apricot-based grappa that we produce, adding mountain water.
As is done with London Gin, we too proudly avoid the use of industrial distillates, aromas or sugar. The botanicals are placed in a copper still, which uses the ancient bain-marie extraction technique; a process that requires a lot of time: over 12 hours. Each lot is aged for several months in glass demijohns to allow it to take on all the aromatic nuances.
You can purchase our Felix Luis gin at the reception of the Hotel Garberhof at a cost of €45. Our gin book is included with the bottle: a journey into the world of this distillate, narrated by Klaus Pobitzer.
As well as vinegar, oil and our gin, we also bottle prosecco, a Valdobbiadene from Glera grapes, made in collaboration with the Rifugio Tschafon. At Garberhof, you can also admire the brilliant colours of the vines in autumn in the vineyard below the chalets.
Our Aepfelsaft apple juice is produced by the Anstein cider mill in Sluderno. They respect their sustainable sourcing policy by using only high-quality regional fresh fruit and traveling short distances for transport.
In 1998, after purchasing a second-hand cider press, Richard Anstein and his wife Rita Giovanoli started making cider on their farm.
Today the business is still run by Rita, her son Ronald Anstein and his partner Elisa Riedl.
The apples are carefully checked, selecting only fresh and high quality ones, before starting the cider production process. Next, they are placed in a bain-marie to be washed, then mashed and pressed at intervals. The pressing process lasts a few minutes and allows about 70-75% of the juice to be obtained.
Apple juice is a natural and genuine product, attained from the processing of Val Venosta apples. These are mostly fruits collected from the ground at full ripeness, mainly grown organically and coming from small, untreated orchards.
Our olive oil and our balsamic vinegar are produced in Grezzana, near Verona. The Mediterranean gastronomic culture has also moved to our altitudes.
Our jams are produced by Alpe Pragas in Val Pusteria. Here, Stefan Gruber and his team use orange-yellow apricots and bright red strawberries.
In the Dolomites, divine jams and compotes are made from fruits and berries, such as apricots and strawberries. Conscious cultivation, careful processing and a healthy dose of passion are the basis for the creation of top quality products.
Alpe Pragas compotes owe their delicious taste to the presence of 75% pure fruit. They add natural apple pectin to create gel, and organic agave syrup to sweeten them.
The hotelier and sommelier Klaus Pobitzer manages the Hotel Garberhof and, as a gin enthusiast, he developed the idea of the gin Felix Luis, which takes its name from his eldest son.
He is the driving force and creative mind behind the Garberhof product line. As chef and sommelier, he attaches particular importance to the high quality of all the products.
The Rifugio Tschafon has been managed by the Lunger family for sixty years. Currently, Georg and his wife Barbara serve dishes made with ingredients from their own production. In addition, some products are a result of the collaboration with Garberhof.
Our products can be purchased at the hotel reception desk. Contacts: +39 0473 831 399 and email@example.com
Our gin and prosecco are served at the 1981 Lounge Bar, where you can receive further information and details on the products you taste. Oil and vinegar are present at the salad buffet. Finally, the jams are our gift as a souvenir of your holiday and we offer them in strawberry or apricot flavours at the reception desk.