Limoncello Petrone aged in the sea
Discover Limoncello Petrone aged at sea, our new challenge born from the encounter between craftsmanship and marine experimentation.
After a 12-month "rest" at a depth of 15 meters in the waters of the Gulf of Naples, in the area in front of the village of Santa Lucia, the 450 bottles brought back to the surface encapsulate the essence of a unique method: aging at sea.
A sensory experience that blends the authentic character of our Limoncello with the subtle influences of the underwater environment, resulting in more refined aromas, an unprecedented taste balance, and a more intense texture.
An ambitious research project
Behind the experimentation of the marine aging of Limoncello Petrone lies a solid scientific and social project.
In collaboration with the University of Naples Federico II and the San Raffaele University of Rome, we are studying how marine aging influences the organoleptic structure compared to traditional aging.
The recovery of the crate containing 450 bottles involved the MareNostrum project, a social initiative that engages young people from the Neapolitan Penal Area, offering them the opportunity to become divers, acquire certifications, and actively participate in the protection and cleaning of marine environments, promoting social reintegration, legality, and environmental awareness. This makes the product not only appealing but also a bearer of civic and territorial value.
It's not just about improving our Limoncello: it's about creating a bridge between tradition and future, between the sea and knowledge, to be experienced in every sip.
Relive the excitement of the surfacing event!
Watch the video to savor every moment of a unique day for Antica Distilleria Petrone
Limoncello aged in the sea
From the waters of the picturesque village of Santa Lucia in Naples, 450 bottles of our Limoncello have emerged after 1 year of underwater aging in the depths of the Gulf of Naples.
A pioneering method for a product deeply rooted in tradition, aiming to explore the influence of the marine environment on the maturation of liqueurs.
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