Image by Kalle Kortelainen
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DISCOVER

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PRECIOUS NECTAR OF ITALIAN WALNUTS.

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THE HISTORY

The G. Benvenuti & C. Distillery was founded in the early years of the last century in Livorno.
 

Over time, it expanded its production, settling in the Modena area.
 

The production of Nocino began in this area, with all the right qualities for the harvesting of the best walnuts, and it soon became one of the most sought-after specialties of the Distillery.

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THE METHOD

Nocino Benvenuti is made from Italian walnuts only.


Tradition has it that the hulls are harvested on June 24 on the night of San Giovanni (Italian for “St. John”), and then undergo a 9-month long maceration process.

The macerate is then tapped and the hulls, still soaked, are lightly pressed, in order to recover all the precious nectar that will form the base of the liqueur.

Water and sugar are then added in order to reach the desired alcohol content.

SWEET AND EMBRACING.

The ancient taste of the summer solstice.

Alc./Vol. 34%

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COLOUR

Intense chocolate-tobacco colour with orange and amber glints.

NOSE

The very intense and characteristic scent of the walnut hull is combined with warm and spiced notes of cinnamon and cloves; the balsamic and vegetal aromas are reminiscent of the green bark of the walnut trees.

TASTE

Rich and intense taste of macerated walnut hull combined in perfect balance with oriental spices and sweet toasted notes.

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STRAIGHT

Ingredients

5 cl Nocino Benvenuti

Preparation

Pour in ice cold Nocino Benvenuti.

Glass and garnish

Serve in a small glass.

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