Lemon Limoncello LIMITED EDITION Lemon Limoncello

Every year a new flavor variant is proposed with a special ingredient that makes each edition unique and unrepeatable.
In the 2016 edition only 560 bottles were produced, all numbered and hand signed by roberto. copies have been sold all over the world. a lucky few have the honor of owning the collector's bottle.

The only one in the world with lemon peels to eat.
Roberto Peveroni in his personal version of this extraordinary liqueur puts heart, soul and absolute respect for the raw materials starting from the real lemons: the Ovals of Sorrento IGP.
Collected strictly by hand in the sunny citrus groves of Sant'Agnello, in the Gulf of Sorrento, selecting only the medium-large ones (at least 330 gr.) With a nice thick citrine yellow peel, they are sent to me the same day of the harvest.
So that the next day, the lemons still very fresh (basic thing) I wash them and dry them, dabbing them one by one without "rubbing" them so as not to disperse the precious heritage of essential oils contained in the peel, which give the liqueur an aroma decisive and a very persistent taste.
The peels, also peeled only by hand, I put them to refine in neutral ethyl alcohol produced in Italy with excellent quality grains.
Then I add the refined beet sugar, the water from the PANNA spring, strictly in a glass bottle and last but not least, some leaves of a valuable plant that grows spontaneously in my dad's garden.
These are the ingredients that make my juice unique and unmistakable.
It takes over 2 kilograms of lemons to make a bottle of this yellow sap that fades to greenish. As evidence of what I say, in the bottle you will also find the skins, and tasting them you will understand what lemons I'm talking about,
It takes six months to obtain this essence and, if in the bottle, you happen to see an oily patina, which rises to the surface from its intimate heart, or particles in suspension it is due to the fact that the product is not even filtered precisely for letting the aromas of the skins remain intact over time, and it is nothing more than the proof of the love I put into keeping it whole and healthy.
I am absolutely against the use of preservatives and dyes.
To be able to always taste it at its best, keep it in the dark and away from heat sources.
The ideal temperature to taste it is -16-18