Choose your wine wisely - it must be organic to avoid traces of sulfites, potassium casein, dyes or other pesticides and chemicals! Organic wine contains enzymes, antioxidants, minerals, vitamins, tannins and more.

Storage: Varies depending on the amount of alcohol and sugar used.

Hot method

• Choose the medicinal plants for your mixture according to your preferences or the properties you want to add to your medicinal wine.
• Weigh the plants. The weight varies according to the plants used:
  • between 50 and 100 g for dried plants
  • between 150 and 200 grams of fresh plants
• Place the plants in a stainless steel or glass container.
• Add between 0.5 and 1 liter of wine.
  • If you use 1 liter, pour half the wine into the pot, then add 0.5 liters when the infusion is cold and complete.
• Bring to a boil.
• Remove from heat and allow to steep for 15 to 30 minutes.
• Strain the wine and, if necessary, add sugar or honey (up to 100 grams per liter) to preserve it.
• Bring the wine back to the boil to dilute the sugar or honey.
• To optimize preservation, add 30 to 50 ml of 40% alcohol.
• Bottle and store.

Cold method

• Select the medicinal plants for your blend according to your preferences or the properties you wish to add to your medicinal wine.
• Weigh the plants. The weight varies according to the plants used:
  • between 50 and 100 grams of dried plants
  • between 150 and 200 grams of fresh plants
• Leave the plants in the wine for 2 weeks.
• Filter the wine and, if necessary, add sugar or honey (up to 100 grams per liter) to preserve it.
• Cook the wine over a low heat to dilute the sugar or honey.
• To optimize preservation, you can also add 30-50 ml of 40% alcohol.
• Bottle and store.