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, has been 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 achieving the production of 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 sweeteners), the extraction of the skins from the containers (in which the precious infusion remains) and the bottling are carried out in about 4-7 days in PIEMME's internal laboratory, a true bulwark of craftsmanship but characterized by technological innovation and strict quality controls.
