In the center of Bonifacio, you'll walk to Jean-Jacques and Stéphanie Lovichi's cellar. Tucked among the colorful bottles with different forms, they will explain with passion and verve how they create their liqueurs and aperitif wines.  Here, everything is done by hand—from harvesting the ingredients in the maquis to developing the various beverages to manual labeling of each bottle. Under the dim lights in their tiny "test lab," you'll enjoy some of their creations: A traditional Corsican myrtle liqueur, chestnut and melon cordials, as well as hazelnut, peach, and—believe it or not—rosemary brandies.

PLEASE NOTE

• The order of the visits can change.
• Times are approximate.