Fattorie Cilentane is a young company born as a follow-up to the farm of the same family that has existed for over 70 years. The headquarters are in a splendid farmhouse dating back to the year 1000 in the Cilento National Park. Cilento, an ancient land of historical-artistic testimonies (Paestum, Velia) and kissed by a stupendous sea (Palinuro), is famous for its precious fruits, which are born in ideal climatic conditions. The Ancient Cilento Farms have made this natural treasure their own by cultivating the best fruits, in the name of an inimitable tradition. All crops are controlled by an agronomist in order to guarantee the total absence of pesticide residues. Furthermore, the company is aimed at organic production.
The stages of production: The harvest
The company currently directly cultivates a large part of the fruit for the production of the liqueur and is directed towards organic production. All crops are controlled by an agronomist in order to guarantee the total absence of pesticide residues. The production of Limoncello, in particular, is carried out with 60% of lemons from organic farming.
Production phases: Preparation
The fruit is processed within about two hours of harvesting to preserve all the aromas, fragrance and freshness. The lemons are rigorously peeled by hand using special knives that allow only the outer part of the peel to be used, which is the one richest in essential oils. Peeling by hand allows you to break all the pores of the peel so that the essential oils all end up in the liqueur. The peel remains in infusion in pure alcohol at 96° for about a week. After a series of filtrations, this infusion is combined with a syrup, thus obtaining the final product. To preserve all the natural characteristics, neither dyes nor preservatives are added. Proof of its absolute genuineness is the possible presence of outcrops of lemon essential oils at the neck of the bottle.