Our work

The harvest of Sorrento lemons, grown with the traditional method of "pagliarelle" on the sunny land of the Peninsula from Vico Equense to Massa Lubrense, is made by hand to prevent the fruit to being ruined. This precedes a series of processes designed to achieve the production of Limoncello, which PIEMME realized within the company.

Indeed, the infusion phase in pure alcohol and sugar beet (without any additives, syrup or sweetener), the extraction of the skins from the containers (in which there is the precious brew) and the bottling are carried out in about 4-7 days inside the internal PIEMME laboratory. This is the basis of a craftsmanship work characterized by technological innovation and strict quality controls in accordance with regulations that, to ensure the excellence of the final product, regulate the characteristics of the fruit to be used, the area of origin, the ingredients, the bottle shapes and the names appearing on the label. The Quality Manager, in collaboration with technical consultants and the Universities of Naples and Salerno, supervises the entire procedure.

Limoncello PIEMME: from the most gentle nature, the most natural liquor.

Stages of production

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