LEMON AMARO DI LIMONE peperoncini sottolio preferably raw with a delicate

preferably raw with a delicate extra virgin olive oil and steam -cooked vegetables

The palate is long and persistent

with short contact on the skins to ensure maximum conservation and transmission to the wine of the varietal aromas characteristic of the grapes and subsequent fermentation in low temperature steel tanks

keeping the individual lees separate

zucchero italiano al 100% e un tocco di Marsala

LEMON AMARO DI LIMONE peperoncini sottolio preferably raw with a delicateA lemon bitter obtained from a natural infusion, the result of slow cold maceration for over 40 days in pure alcohol. The recipe includes a skilful balance of 15 herbs and spices, including nutmeg, cinnamon, cloves, star anise, mint and thyme, enriched with fresh lemon and bitter orange peels. The result is a liqueur with intense citrus aromas and a strong taste, which recalls the liveliness of freshly peeled lemon. An elegant and natural lemon