Limoncino Bottega is a “limoncello”, traditional Italian liqueur, dating back to the end of the  nineteenth century. It is produced from an infusion of “Femminello” lemon  peel. This cultivar which is widespread in Italy and characterised by a peel with a thin grain and high quality essential oils. This variety of  lemon is called “Femminello” because of the fertility of the plant, which  flowers all year round. The lemons are grown naturally and picked at the peak of ripeness, washed and peeled by hand, removing  the white part (bitter) and only selecting the yellow peel which is rich in  essential oils. The lemon peels are infused in alcohol for about 30 days. This allows the extraction of the aromatic and colouring substances. The  liquid is then separated from the peel. Finally, sugar and high quality grappa is added, making this Limoncino unique and unmistakable.

Fun Fact: 'Limoncino' is from Northern Italy, 'Limoncello' is from Southern Italy. 

Limoncello San Martino is an aromatic Italian liqueur made from the peels of sun-ripened lemons from Sardinia, finely chopped by hand and infused in alcohol, resulting in a bright, zesty lemon flavor typically served chilled as a post-meal "digestivo"; it is known for its quality and has won awards in various markets, often presented in a distinctive bottle with branding linked to the San Martino name

In the Sorrento Peninsula the production of lemon liqueur dates back to ancient times and is still carried out today with a transformation system that preserves the artisanal and traditional methods of the area, handed down to the present day. PIEMME, since 1986, is the undisputed leader in the production of Limoncello which, rightly, can be considered the Gold of Sorrento.

The collection of Sorrento lemons is carried out strictly by hand, to prevent the fruit from being damaged, and precedes a series of processes, aimed at producing the Limoncello, which PIEMME carries out within its own company.
In fact, the infusion phase in pure alcohol and beet sugar (without any additives, syrup or sweetener), the extraction of the skins from the containers (where the precious infusion remains) and the bottling are carried out in about 4-7 days. in the internal laboratory of PIEMME, a true bulwark of craftsmanship but characterized by technological innovation and strict quality controls.

Limoncello Rossi D'Asiago is obtained by steeping the rinds of fresh choice lemons in alcohol. Excellent as a digestive and for the preparation of sorbets. It is perfect poured over ice cream or when preparing cocktails and long drinks. Serve iced.