Production area: includes the territories of the municipalities of the Amalfi Coast, namely: Amalfi, Atrani, Cetara, Conca dei Marini, Furore, Maiori, Minori, Positano, Praiano, Ravello, Scala, Tramonti, Vietri sul Mare. All stages of the production process must take place within the identified geographical area, with the exception of packaging and bottling that can be carried out outside the area.
In Italy, the procedure for submitting and approving these technical sheets for the purposes of subsequent Community registration is defined by the ministerial decree of 13 May 2010 and is contained in the Mipaaf decree of 2 September 2014 (published in the Official Gazette No. 212 of 12.09.2014) as modified by the decree of 5 December 2014 (published in the Official Gazette no. 291 of 16.12.2014).
The quality and renown of the Lemon Liqueur from the Amalfi Coast IG or Lemon Liqueur from the Amalfi Coast IG have been known and documented with extraordinary continuity for at least two centuries.
The Geographical Indication Lemon Liqueur from the Amalfi Coast or Limon Liquor from the Amalfi Coast is reserved exclusively for the liqueur obtained by cold maceration in ethyl alcohol of lemon peel ascribable to the Protected Geographical Indication Lemon of the Amalfi Coast ( recognized by EC Regulation No. 1356 of 4 July 2001) referable to the Sfusato Amalfitano ecotype deriving from the Sfusato Femminello (Citrus limon, (L.) Burm. f.).
Amalfi Coast PGI Lemon
For the preparation of the lemon liqueur of the Amalfi coast IG or lemon liqueur of the Amalfi coast IG, the peeling of lemons, by hand or by machine, is carried out taking care to remove, as far as possible, only the flavedo. The preparation of the infusion takes place by macerating the peels, fresh, frozen or frozen in ethyl alcohol in containers suitable for food use, for a period of not less than 36 hours. The infusion obtained may undergo one or more filtrations or physical manipulations. The liqueur is obtained by mixing in the appropriate doses the water and the sugar, or the sugary syrup if prepared separately, with the infusion of lemon peel Costa d'Amalfi PGI and ethyl alcohol, where necessary to obtain the final gradation . At least 250 g of whole lemons are used for each liter of liqueur. The liqueur obtained can undergo one or more filtrations and possible homogenization. The liqueur is produced, mixed and stored in tanks allowed for such use. The liqueur occurs during the opalescent production phase and over time is subject to a natural clarification; being a natural product it is possible the presence of essential oils on the neck of the bottle, synonymous with authenticity. The packaging of the Costa d'Amalfi IG Lemon Liqueur or Costa d'Amalfi IG Lemon Liqueur can only take place in glass containers.
The lemon liqueur of the Amalfi coast IG or the lemon liqueur of the Amalfi coast IG is obtained by cold maceration in ethyl alcohol of lemon peel ascribable to the Protected Geographical Indication of the Amalfi Coast lemon referable to the Sfusato Amalfitano ecotype . The alcoholic strength by volume is not less than 25 per cent by volume, while the sugar concentration (total sugars expressed as invert) is not less than 200 g / liter and not more than 350 g / liter. The minimum weight ratio, guaranteed and mentioned on the label between the ingredients, must be equivalent to at least 250 g of whole fruit of Costa d'Amalfi PGI lemon per liter of liqueur. The addition of additives, dyes, emulsifiers, stabilizers and flavorings is prohibited.