|
| Home | The ''Amalfi sfusato'' lemon | History | Who we are | Production phases | Products | How to order |
 |
| PHASE
1: Harvesting the lemons The lemons are harvested by hand from the trees grown in the Valle dei Mulini citrus orchard and placed in large chestnut baskets, which are then carried to the laboratory. |
| PHASE 2: Peeling the lemons As soon as it is harvested, the "sfusato" is washed and brushed in running water and the petioles, leaves and peels are removed, with care being taken not to cut into the white pulp. |
 |
| PHASE
3:Infusion The very thin peels are then placed in alcohol (96.4 °), in sterilised steel tanks, and are allowed to infuse for the necessary period of time. |
| PHASE
4: Preparation of the syrup An appropriate amount of water- and sugar syrup is prepared in a second steel tank. |
| PHASE
5: Mixing The infusion and the syrup (cooled) are mixed in a third tank, thus creating the sweet liqueur. |
| PHASE
6: Filtering After mixing, the liqueur is filtered and placed in a fourth tank. The filtering phase removes the lemon peels and any other residual elements. The filtering also extracts the lemon peel's essential oils, which further contribute to the product's genuine flavour. |
 |
|
PHASE
7: Bottling |
| PHASE
: Packaging and shipping The bottles are each given an individual lot number to facilitate identification and are then packaged for shipment.. |