From citrus fruit to liqueur, 50 years on the market
Limonio’s citrus production is carried out exclusively on small plots of land. Organic and seasonal, this is the path chosen by the Russo family, going all the way back to the company founder Francesco, in order to bring out the unmistakable quality of its flavours – flavours and aromas unparalleled anywhere in the entire island-continent of Sicily.
Quality that this company from Partinico has seen recognized in each of its incarnations, from the time when, in the first half of the 1900s, it specialized in the production of essential oils extracted by hand from citrus blossoms to the present day’s success of Limonio’s liqueurs, which have gained and international customer base spanning from North America to the Far East and across all of Europe and most of Asia, reaching as far as the southernmost tip of the African continent. Let’s not forget, also, the great popularity the brand enjoyed for over 50 years among the countries of the Eastern Bloc, where the fresh product is still in high demand today.
USA and Canada; Singapore, Japan and Malaysia; Kenya and South Africa; Switzerland, Sweden, Norway and Denmark; Lithuania and Estonia; and then again Poland, the Czech Republic, France, Germany, Austria, Portugal, Holland, Belgium, Luxembourg, Ireland and England, more obviously Italy and the historical relationship with Russia: this, in detail, is the borderless market which loves the Sicilian blossoms elevated by Limonio into perfect bottles of limoncello (the company’s best-selling product) or, to name just two more examples, the prickly pear liqueur and Limonio’s Amaro infused with herbs and orange zest.
From the countryside of Partinico to the rest of the world it is one small step: All you need to travel far, sometimes, is the sweetness of an unforgettable fragrance.
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.
Limonio’s productive mosaic, in which every small piece smells of Sicily, had to include extra virgin olive oil, as olive oil is the crowning jewel of the agricultural tradition developed in the largest island of the Mediterranean and also plays an important role in the history of the Russo family, whose productive roots date back to the early 20th century. The olives grown by Limonio belong to the mono-varietal Cerasuola, harvested in the estate’s 6 hectare olive grove. It is an extraordinarily fine cultivar native of the province of Palermo, with acidity levels no higher that 1%.
Prickly Pears are a symbol of Sicily and the base of this precious and light liqueur (30% alc/vol). Delicious in combination with foods such as foie gras, truffle, salmon and caviar.
The purest flavour of Sicilian Morus Nigra, black mulberries variety, extracted and, literally, bottled. It can be served at room temperature or mixed to create interesting cocktails.
One of Limonio's specialties. This sweet liqueur, obtained from the infusion of selected chocolate blends, is delightful with ice and cream, or enjoyed with a delicious Sicilian pastry.
Perfect as an after dinner digestif, it is also a surprising delight with a plate of "spaghetti all'amatriciana" or barbecued meat. Try it as a mixer with champagne or sparkling white wine.
It is a Limoncello of extraordinary purity, the star of Limonio's liqueur production, obtained from the peel of the Sicilian lemon variety "Femminello", grown in the estate of Partinico.