The Pera Coscia dell'Etna harvested in the Melia district in the month of September, slightly later than its maturation, is distinguished by the flavor of its delicate and sweet pulp, kept in this liqueur thanks to the infusion and maceration in alcohol.
Ingredients: water, agricultural alcohol, sugar, thigh pear infusion.
Any residues are obtained from the infusion of the fruit
Etna liqueurs are produced only with fresh fruit harvested in the black lands of Etna and tell the agricultural stories of brave brokers, farmers and traders who have contributed to building the charm and success of the Etna terroir.
The meticulous manual selection of the best fruits is followed by a slow double maceration in alcohol: a timeless ritual, which from generation to generation brings to the table seven legendary liqueurs, the same ones with which the Etnautists toasted their successes.
Every season bears fruit with the same number of agricultural liqueurs that stand out for their freshness and immediacy, capable of recalling a concentrate of territory with every sip thanks to the expressiveness brought by the rich heritage of Etna's scents and scents .
