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Color greenish yellow. Rich and intense Chios lemon flavor It is served frozen, usually after a good meal. A Greek limoncello prepared traditionally the way they used to prepare it for the at least last 100 years in mansions of the plain of Chios. Lemons are harvested in late January and their peel is extracted with ethyl alcohol. After the mixture has matured in stainless steel tanks, the lemon extract, which is the basis for the liqueur, is produced with pressure.
Tags: Distillery S. Monogioudi