LIQUORE AL NOCINO DI SORRENTO prosecco doc through punching down and light

through punching down and light pressing

Fermentation then takes place for 8–10 days in stainless steel tanks

The taste is harmonious

Thus an optimal absorption of colored pigments from the skins is obtained

LIQUORE AL NOCINO DI SORRENTO prosecco doc through punching down and lightnfusion of herbs and nuts obtained from the slow and natural maceration of Sorrento and Malizia variety walnuts traditionally harvested on June 24th. The walnuts, still immature but rich in essential oils, are left to infuse for around 40 days in alcohol, together with a calibrated mix of spices, including cinnamon, cloves and nutmeg. The result is a digestive with a strong and fragrant personality, also known in tradition as "Nocillo" or "Nucillo".