Lemon, bay leaves, black mulberry, prickly pear, cinnamon, mandarin, orange, spices, coffee, chocolate and a traditional amaro. These are the magic words that evoke a sensory landscape of dreamy aromas and flavours, a joy for the senses that the Russo family has transformed into reality for over two decades.
A journey which begins with the fruit grown in the company estate (70% of the total production of liqueurs) in the fields of Partinico, nestled between sea and mountains where each production stage is carried out by specialized staff: from the harvesting of citrus fruit to the peeling and bottling, each process here is strictly performed by hand, as it has always been.
Once removed, the citrus peel is steeped in alcohol (obtained from Sicilian grapes) and left to infuse inside small silos, where they remain for a period ranging from 15 to 30 days. It is a slow infusion, the duration of which largely depends on the ingredients used; the same technique, therefore, is used for spices (Ceylon cinnamon, cloves, star anise, etc.), cocoa, coffee beans, or the pulp of black mulberry and prickly pears. In this phase, a good eye and years’ worth of experience play a fundamental role: the maceration process is assessed by studying visual cues such as the colour of the fruit peel and flesh, as they begin to whiten.
Once this delicate process has been completed, the content of the individual silos is conveyed into a larger container where sugar and water are added to the mixture. After this transition, the liqueur is bottled and left to age for periods ranging from 6 months to 12, and then finally packaged by hand.
A productive journey that you can discover for yourself by visiting the company’s estate, where our tasting room is fully stocked with all of Limonio’s products, which can also be purchased online on our site.