NIVO.UNO · Wallis, Switzerland
Ingredients with altitude.
Alpine botanical infusions and wild fermented drinks, slow-crafted in the Swiss Alps. Wild grown. Nothing grows fast up here.
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No. 01 — Manifesto
A valley where nothing grows fast.
Herbs take their time. Apricots hold the sun. Saffron is gathered by hand. NIVO.UNO turns alpine ingredients into botanical infusions and fermented botanical drinks for modern rituals. From valley to cup. From valley to bottle.
No folklore. No noise. Just altitude, craft and time.
No. 02 — Ingredients
Grown at altitude.
Valais Saffron
Hand-harvested in October, in the village of Mund.
Alpine Herbs
Wild-gathered from meadows above 1500m.
Valais Apricots
Sun-ripened in the driest valley in Switzerland.
Spring Water
Sourced from high-altitude springs in Wallis.
No. 03 — Process
From valley to bottle.
01
Wild Harvest
Botanicals gathered by hand from alpine meadows and cultivated plots across the Rhône Valley.
02
Small Batch
Each batch is small enough to control, large enough to share. Never scaled beyond the valley's capacity.
03
Slow Fermentation
Time is the ingredient. Kombucha cultures work at their own pace. No shortcuts, no concentrates.
04
Bottled in Wallis
Filled, sealed and labelled in the Wallis highlands. The altitude stays in the bottle.
No. 04 — Products
Coming soon.
Phase 1 — our first infusions and ferments are still taking their time. Leave your email and we'll write when they're ready.
No. 05 — Journal
Notes from the valley.
No. 07 — Atmosphere
