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The territory's vineyards are located in areas steeped in history and blessed with an especially favourable micro-climate which has allowed for the cultivation of grapes since ancient times, as recorded in a document of 1309. The absence of wind and the warmth that rises up from the plain of the Toce river has permitted the creation of the terraced vineyards which produce “Prünent”, and other local wines, all redolent of mountain flavours. Diffuse and equally well-known is the production of bitters, distillates and liqueurs which has existed since medieval times. Numerous aromatic grappas based on alpine flora (juniper, rue, milfoil, and woodruff for example) are still produced throughout the territory and it is almost impossible to find an eating establishment that doesn't offer its patrons a small glass of digestive liqueur or grappa at the end of a meal.

Prunent is the typical local wine whose presence in Ossola has been historically ascertained since the early 1300's. Bright garnet-red with deep orange highlights, its intense, broad, and enveloping nose is matched by to a strong, full-bodied, harmonious and spicy palate. Ca' d'Matè is an assemblage of Croatina and Nebbiolo grapes from the most favourably exposed vineyards cultivated by members of the Associazione Produttori Agricoli Ossolani in a number of different communities. Harvesting is characterized by a rigorous selection of grapes, and after maturation in stainless steel tanks the wine is moved to the cool ancient cellars of Ca' d' Matè and aged in small French oak casks. It is a full-bodied wine but also demonstrates elegance and harmony and pairs well with flavourful hearty fare, red meat and cheese. Baloss, the result of much research and experimentation, is obtained from Pinot Nero vines. It has a medium-high alcoholic content and can therefore be aged. Distinguished by a pronounced bouquet enhanced by early bottling, its aromatic scent is characteristic of the area. Ossolanum, obtained from an assemblage of Barbera, Croatina and Nebbiolo, is bright ruby-red, fresh and vinous with fruity hints typical of these grape varieties on the nose, and harmonious, well-structured and slightly tannic in the mouth. Genepy is the juniper-based liqueur typical of the Ossolan valleys made from secret recipes passed down through generations of silent highlanders; of its various components the most notable is the Artemisia genepy which is harvested at the end of summer, dried in the shade, infused and then distilled. L'Amaro Mottarone, is a digestive brew obtained from 30 different types of herbs, roots, citrus fruits, flowers and spices produced using the technique of cold maceration. Not to be overlooked as an optimal digestive is Lake Orta's Laurino. Liquors obtained from infusions of alpine herbs abound throughout the area and are distinguished by their delicate aromas, especially when enriched with local berries, blueberries and other flavours or seasonings. Of these the place of honour must go to Fil da Fer, invented at an altitude of 3,000 metres in a mountain refuge on Monte Rosa.

Mineral Water

In recent years mineral water has assumed renewed popularity and increasing importance on the table. Historically associated with spa resorts and tourist activities, local springs have been bottling their water for over a century and today are an acclaimed market success, not in terms of volume, but for the recognized organoleptic qualities and therapeutic properties of the product. A number of these are still commercially available: Crodo, also used in the preparation of the alcohol-free “Crodino” drink, Bognanco, and Vigezzo water, whose source lies within the confines of Val Grande National Park.