The lemons from Sicily are characterized by the aromatic intensity. Cultivated naturally and without treatments, they are harvested to the highest degree of ripening, washed and hand-peeled by selecting only the yellow part, rich in essential oils. The lemon rinds thus obtained are put into an alcoholic infusion for about 30 days. After a slow process of extraction of the aromatic and coloring substances, the liquid is separated from the skins. Finally, the addition of quality sugar and grappa makes this Limoncino unique and unmistakable.