Lemoncello Liquor
Visual characteristics: Intense yellow color typical of lemon.
Organoleptic characteristics: typical of lemon flavor.
Production: produced with pure alcohol, sugar, juice and pulp of lemon.
Bottles capacity: cl 50, cl 70, cl 100, cl 200.
Alcohol content: 28% vol.
Limoncino Liquor
Linea “Viola”
Visual characteristics: Intense yellow color typical of lemon.
Organoleptic characteristics: typical of lemon flavor.
Production: produced with pure alcohol, sugar, juice and pulp of lemon.
Bottles capacity: cl 70
Alcohol content: 28% vol.
Limoncino Liquor
Linea “Futura tipo scritto a mano”
Visual characteristics: Intense yellow color typical of lemon.
Organoleptic characteristics: typical of lemon flavor.
Production: produced with pure alcohol, sugar, juice and pulp of lemon.
Bottles capacity: cl 70
Alcohol content: 28% vol.
Amaro del Mulino Liquor 100 cl
Visual characteristics: Dark brown color due to the infusion of many varieties of herbs.
Organoleptic characteristics: herbs flavors, hints of licorice.
Production: This liquor is produced by putting an infusion with alcohol many varieties of medicinal herbs, secret herbs that allow us to get this special bitter, wich is then added sugar and filtered. Ideal for after a meal or as a drink on the rocks.
Bottles capacity: cl 100
Alcohol content: 30% vol.
Amaro del Mulino Liquor
Linea “Viola”
Visual characteristics: Dark brown color due to the infusion of many varieties of herbs.
Organoleptic characteristics: herbs flavors, hints of licorice.
Production: This liquor is produced by putting an infusion with alcohol many varieties of medicinal herbs, secret herbs that allow us to get this special bitter, wich is then added sugar and filtered. Ideal for after a meal or as a drink on the rocks.
Bottles capacity: cl 70
Alcohol content: 30% vol.
Kario Kylon Liquor (walnuts liquor)
Visual characteristics: Dark brown color due to the infusion of walnuts hull and herbs.
Organoleptic characteristics: mid flavor, taste of nuts and herbs.
Production: This liquor is produced with alcohol, sugar, infusion of green walnuts and herbs.
Bottles capacity: cl 100
Alcohol content: 27% vol.
Nocino Liquor
Linea “Viola”
Visual characteristics: Dark brown color due to the infusion of walnuts hull.
Organoleptic characteristics: taste of nuts.
Production: This liquor is obtained by putting in infusion nuts with alcohol. Afterwards sugar is added and filtered before bottling. This preparation is made only in St. John night that, according to the customs, is the most suitable.
Bottles capacity: cl 70
Alcohol content: 30% vol or 40% vol.
Nocino Liquor
linea futura “tipo scritto a mano”
Visal characterisics: Dark brown color due to the infusion of walnuts hull.
Organoleptic characteristics: taste of nuts.
Production: This liquor is obtained by putting in infusion nuts with alcohol. Afterwards sugar is added and filtered before bottling. This preparation is made only in St. John night that, according to the customs, is the most suitable.
Bottles capacity: cl 70.
Alcohol content: 30% vol.
Grappa and camomille
Visual characteristics: dark yellow color with greenish hues.
Organoleptic characteristics: the camomille flavor and colo and dry taste of grappa.
Production: this grappa is made by distilling the marcs of mixed grapes and then it is added the natural infusion of camomille.
Bottles capacity: cl 50
Alcohol content: 35% vol.
Grappa and juice
Visual characteristics: typical color of the fruit used.
– Ribes: dark red;
– Strawberry: intense pink;
– Apple: yellow clear almost transparent;
– Pear: clear yellow;
– Peach: typical yellow peach;
– Cherry: deep red
Organoleptic characteristics: typical flavor of the fruit used.
Production: this grappa is made by distilling the marcs of mixed grapes and then it is added the natural juice of fruit.
Bottles capacity: cl 50
Alcohol content: 20% vol.
Grappa and honey
Visual characteristics: pale amber color almost transparent.
Organoleptic characteristics: sweet taste of honey, but at the same time dry and warm taste of grappa.
Production: this grappa is made by distilling the marcs of mixed grapes and then it is added the pure honey of our hills.
Bottles capacity: cl 50
Alcohol content: 28% vol.
Grappa and cinnamon
Visual characteristics: color brown/bronze.
Organoleptic characteristics: flavor of cinnamon, spices and dry and enveloping taste of grappa.
Production: this grappa is made by distilling the marcs of mixed grapes and then it is added the infusion of cinnamon.
Bottles capacity: cl 50
Alcohol content: 35% vol.
Grappa Liquor and fruit
Visual characteristics: typical color of the fruit used.
– Blueberry: dark pink to red;
– Orange: orange;
– Berries: dark pink to red;
– Strawberry: light pink;
– Peach: very faint yellow:
– Melon: very light pink;
Organoleptic characteristics: typical flavor of the fruit used.
Production: this grappa is made by distilling the marcs of mixed grapes and then it is added the natural juice of fruit.
Bottles capacity: cl 50
Alcohol content: 30% vol.
Gianduja cream liquor and grappa
Visual characteristics: brown color typical of Gianduja chocolate.
Organoleptic characteristics: flavoring of cream, Gianduja chocolate and grappa.
Production: producing by adding cream, milk cream and Gianduja liquor to grappa.
Bottles capacity: cl 50
Alcohol content: 17% vol.
Hazelnut cream liquor and grappa
Visual characteristics: white milk colour.
Organoleptic characteristics: flavoring of cream, hazelnut and grappa.
Production: producing by adding cream, milk cream and hazelnut liquor to grappa.
Bottles capacity: cl 50
Alcohol content: 17% vol.
Cranberry cream liquor and grappa
Visual characteristics: color purple/light purple.
Organoleptic characteristics: flavoring of cream, blueberry and grappa.
Production: producing by adding cream, milk cream and cranberry liquor to grappa.
Bottles capacity: cl 50
Alcohol content: 17% vol.
Mirto liquor
Visual characteristics: deep red color due to myrtle.
Organoleptic characteristics: sweet flavor of myrtle, floreal scents.
Production: produced with alcohol, sugar and myrtle infused.
Bottles capacity: cl 70
Alcohol content: 30% vol.
Rosolio liquor
Visual characteristics: intense pink color.
Organoleptic characteristics: aromas and flavors of rose.
Production: this liquor is obtained by placing the petals of the rose infused with alcohol for 40 days, then filtered and bottled.
Bottles capacity: cl 70
Alcohol content: 30% vol.
Gin liquor
Visual characteristics: transparent color.
Organoleptic characteristics: junipet scent from wich it is extracted.
Production: produced by putting an infusion of juniper berries with alcohol.
Bottles capacity: cl 70
Alcohol content: 30% vol.
Gin liquor and red pepper
Visual characteristics: amber color, due to the permanence of red pepper.
Organoleptic characteristics: junipet scent from wich it is extracted, pepper and spices.
Production: produced by putting an infusion of juniper berries with alcohol, then it is added the red pepper.
Bottles capacity: cl 70
Alcohol content: 30% vol.
Gin liquor and rosemary
linea “Viola”
Visual characteristics: amber color, due to the permanence of rosemary.
Organoleptic characteristics: junipet scent from wich it is extracted, rosemary scents.
Production: produced by putting an infusion of juniper berries with alcohol, then it is added the rosemary.
Bottles capacity: cl 70
Alcohol content: 40% vol.
Liquore Gin e liquirizia
linea “Viola”
Visual characteristics: amber color, due to the permanence of liquirizia.
Caratteristiche organolettiche: A juniper sentiment from which it is extracted, scents of licorice and spices.
Production: produced by putting an infusion of juniper berries with alcohol, once prepared gin we add licorice.
Bottles capacity: cl 70
Alcohol content: 40% vol.
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| Alchermes Liquor | Bitter Liquor | Fernet Liquor | Sambuca Liquor |
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| Coffee liquor | Genepy liquor | Pedrito liquor |
Mandarin punch |
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| Maraschino liquor | Strong anise liquor |
Persico liquor | Tre Stelle liquor |
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| Elderflower liquor | Amaretto liquor | Triple Sec liquor |
