LIQUORE AL NOCINO DI SORRENTO prosecco doc Vinification: The grapes undergo cold

Vinification: The grapes undergo cold maceration for a few hours before pressing to enhance the fruity aroma

75 L FUMER075

through punching down and light pressing

Al naso il profumo è intenso con sentori di pepe

Fermentation then takes place for 8–10 days in stainless steel tanks

LIQUORE AL NOCINO DI SORRENTO prosecco doc Vinification: The grapes undergo coldnfusion of herbs and nuts obtained from the slow and natural maceration of Sorrento and Malizia variety walnuts traditionally harvested on June 24th. The walnuts, still immature but rich in essential oils, are left to infuse for around 40 days in alcohol, together with a calibrated mix of spices, including cinnamon, cloves and nutmeg. The result is a digestive with a strong and fragrant personality, also known in tradition as "Nocillo" or "Nucillo".