Intensive preparatory work of the best lemons of our land was born on liquor ”lemon” of CAPRINATURA.
Our ”Limoncello”, carried out using the method typical of the bell, according to an old family recipe, originates from the ’infusion, in pure alcohol, lemon zest of fresh Costiera.La working, respectful of the characteristics of the fruit, enhancing the harmony of the perfume and its intense flavor.
The production method is traditional: lemons, immediately after the harvest are selected and hand peeled, to obtain a thin skin, lacking the bitter white part that would make the liqueur. The skins are then placed in infusion of pure alcohol for several days.
Subsequently the infusion solution is added water and sugar. The resulting liquor, yellow-green, dense and mellow flavor with a fresh, aromatic flavor.
Serve chilled at any time of day but is especially recommended after meals for its digestive properties.
No coloring or preservatives. Sediment that may be attributed to the genuineness of the product.
|Alcohol content: 32% vol.
|We are a young company specialized in handicraft production of liqueurs from fruits and herbs typical of Campania.
Created with the objective of instilling in our products unique scents and tastes, we want to ensure high quality levels, characterized by an exclusively handmade, which aims to arrive at a niche market.
The company’s choice is to use local raw materials and enhance the natural environment.
One of the products more attractive is the liquor of ”lemon”, widely known as ”Limoncello”, obtained infusion of freshly picked lemon peel.
The flavors of Campania are also found in the liquor of ”basil”, ”bay”and ”mandarin”, these with methods developed hand made, in accordance with traditional recipes that are part of our tradition.
Production is characterized by citrus and wildlife products for which direct funding guarantees, the final result, the most natural.
The preparation of liqueurs, hand made, the following four key points:
1) collect accurate and careful selection of raw materials (lemons, tangerines, etc. ..);
2) soaking in alcohol of the same (approximately 15 days.)
3) filtering the infusion and mixing with other ingredients. (procedure followed by the packaging);
4) strict control of liquor before the final placing on the market.