Description The harvest for the walnut liqueur called “Nocillo” or “Nocino” in italian, like an old tradition requires, take place on June 24 in St. John’s Day and its long maceration together with the delicate natural aromas of cloves, cinnamon, coffee beans, carefully measured are the secrets for this unique aromatic liqueur. We use the unripe walnuts still in the husk, picked from the plant in early summer, when they are still young. Ingredients Water Alcohol Sugar Infusion of walnut husk Caramel Natural flavors Conservation and use The best way to serve is room temperature, 16° / 18 °, as a digestive at the end of meals. Some variants see it served with Parmesan cheese and ice cream for a great dessert. Alc. 40% vol. 50cl
