Mamma Mia Limoncello in GP

Volume: 0.7 litres | Alcohol content: 24% | Chill filtration: Yes | Colouring: No

Special Features:

Mamma Mia puts Gargano lemons at the heart of its limoncello. It uses hand-harvested organic lemons of the geographically protected Femminello del Gargano IGP variety from Apulia. Their peels are infused for three weeks, allowing their aromatic compounds to pass into the liqueur. Production also takes place in Apulia.

The recipe uses only natural ingredients and less sugar than traditional limoncello. It contains no artificial flavourings, colouring or preservatives, and the liqueur is VEGAN OK certified. Its intense lemon character also includes notes of lemon peel. Mint accompanies the fruit on the palate and in the finish. Enjoy this fresh character well chilled, over ice or in a spritz.

The bottle shape recalls a Dame Jeanne, one of the large glass vessels once used to transport wine, oil and liqueurs on sea voyages. Recycled citrus fibres are used to make the label paper. This version contains a 0.7-litre bottle at 24% alcohol in gift packaging. Mamma Mia's awards include gold at the International Wine and Spirits Competition 2021 and the World Liqueurs Award 2023, as well as silver at the London Spirits Competition 2021.

Tasting Notes:

• Nose: The liqueur has a fresh lemon aroma on the nose.
• Palate: Intense lemon notes appear on the palate, accompanied by mint.
• Finish: Impressions of lemon flesh and fresh mint linger in the finish.

Distillery/Bottler:

Mamma Mia comes from Bellaventura, the house that previously developed Amaretto Adriatico, another speciality made with ingredients from Apulia. Jean-Robert Bellanger applied this regional approach to limoncello: fruit selection, production in Apulia and more restrained sweetening shape the concept.

Mamma Mia sources its lemons directly from the Ricucci family in Rodi Garganico, on the Gargano peninsula in northeastern Apulia. The family has grown lemons there since 1850 and harvests them by hand. Its small Femminello lemons were already being exported by ship to the United States in the late 19th century. Today, organic cultivation on land surrounded by the sea supplies the fruit for this liqueur.

Facts: