Nocino produced by the infusion in 96% alcohol of the best walnut husks of the province of Piacenza and Parma harvested in June. The hulls lie in infusion for about two months and subsequently with the addition of fine sugar we obtain the nocino.
The typical liqueur from Piacenza , ideal at the end of a meal as a digestive, excellent if served chilled. Handcrafted with walnut leaves, Nocino brings the flavors of the Apennine woods.
Sugar, alcohol, water, 40% malli infusion, caramel.