Limoncello made from sun-ripened Sardinian lemons
With a fresh and delicately fruity taste, this limoncello contains all the scent of fresh lemons ripened under the Sardinian sun. A fine yellow is already shining towards us from the bottle. It is still prepared with a slow and controlled infusion according to an ancient and original recipe. The result is a liqueur with an intense aroma that stands out at the end of a meal for its digestive properties and delicate taste. It is also excellent with ice cream. Try it!
The production of limoncello
To make limoncello, the outer peel of untreated lemons must be peeled very thinly without the white middle layer sticking to it. The white lining would make the limoncello taste very bitter. The lemon peel is kept in 95% vol. for three to four weeks. pickled alcohol. The alcohol removes the essential oils from the lemon peels. The macerate is then brought to drinking strength with hot water and sugar or syrup. The liqueur rests again for at least a week and is then filtered.
RAU Distillery Limoncello 926
Ingredients: alcohol, sugar, essence of lemon peel, natural flavors
Alcohol content: 30.0% vol.
Net content: 0.7 liters
Producer: Fratelli RAU Snc 07100 Sassari SS IT