Liqueur based on green walnut infusion. (Juglans directed)
The night of San Giovanni, June 24th, is the canonical date for the collection of immature walnuts intended for the packaging of our nocino. This precise moment is in fact the "balsamic time" which in synergy with the custom of ancient recipes which from the upper Ciociaria to the Abruzzi give testimony to the loyalty and passion for this deep-rooted tradition which makes us choose the immature fruits of the younger plants collected on the branches external and in better exposure, being careful to detach them with your hands alone without the aid of any cutting or metal tools. Precaution used throughout the process, infusion, maceration, filtering, storage, etc. The first period of the infusion takes place in well-closed containers in the sun, avoiding full and direct light. What matters is heat, a determining element for the extraction of aromas from vegetal substances and possibly for the dissolution of sugar, light on the contrary could cause alterations.
The filtering process occurs in two phases, after which it requires a maturation period to gradually eliminate the unpleasant taste of free alcohol. Only at the end of a correct maturation period does our "Nocino di San Giovanni" reach the right balance in the assimilation of the various aromatic substances and maturation. In fact, alcohol has the possibility of mixing intimately with the specific aromas of the various substances in infusion: walnuts, cinnamon, nutmeg and cloves; thus creating an extraordinary bouquet in the harmony of the three organoleptic qualities: colour, aroma and flavour.
50 cl. 40% vol.
Liqueur based on an infusion with green walnuts. ( Juglans directed )
The night of St. John, June 24, is the canonical date for the collection of unripe nuts intended for the packaging of our Nocino. This precise moment is in fact the “balsamic time” which, in synergy with the practice of ancient recipes from high Ciociaria to Abruzzi, bear witness to the loyalty and passion for this old tradition that makes us choose the unripe fruit of the younger plants collected on the external branches in best exposure, making sure to remove them with the hands without the aid of any cutting tool and metal. Caution used throughout the procedure, infusion, maceration, filtration, warehousing. The first period of the infusion takes place in tightly closed containers in the sun without the full and direct light. What matters is the heat, crucial to the extraction of aroma compounds from plant material and possibly for the dissolution of the sugar; the light on the contrary may cause alterations.
The filtering process takes place in two stages, after which a curing period is required to gradually eliminate the unpleasant taste of free alcohol. Only after a proper curing period does our “Nocino di San Giovanni” strike the right balance in the assimilation of various aromatic substances and maturation. In fact, alcohol has the ability to mix intimately with characteristic flavors of the various substances in infusion: walnuts, cinnamon, nutmeg, and cloves. An extraordinary bouquet is thus created in harmony with the three organoleptic qualities: color, aroma and flavor.