nir-vana innovation network

Italian company located in Partinico, Sicily, is involved in the production of liquors and oils, resulting from a balanced mix of tradition and innovation.
The company autonomously produces its own citrus, whose cultivation is carried out exclusively on small plots of land.
Company's mission is to bring out and emphasize the unmistakable qualities of its lands flavours and aromas, unparalleled anywhere in the entire island, following an organic and seasonal regime for its entire production.
Already in the first half of the 20th century, the company was specialized in the production of essential oils extracted by hand from citrus blossoms.
Nowadays its liqueurs are well-known worldwide, as the company has gained an international customer-base spanning from North America to the Far East and across Europe and most of Asia.
Indeed, the company doesn't only produce lemon liqueur, but also liqueurs with different flavours, such as black mulberry, prickly pear, tangerine, orange, cinnamon, mediterranean spices, laurel-bay leaf, coffee, chocolate, amaro bitter, and gin. The company is also involved in the production of extra virgin olive oil.
While Lemon liqueur is packed in bottles of cl. 20, cl. 50, cl. 70 and 2 lt, the other products are mostly available in bottles of cl.50. Only Prickly Pear Liqueur, Mulberry Liqueur, Cinnamon Liqueur and Mandarin Liqueur can also be packed in bottles of cl.20. Amaro and olive oil are available only packed in bottles of cl.50.
The level of ABV ranges from 30% to 35%.
The outer packaging changes according to the product, it may available in its simplest version or with elements such as decorative twine, sealing wax, coloured paper and twine, decorative ribbon, and flower.
The company is currently exporting in some European countries and would like to widen its distribution network.

Advantages & innovations

The fruits harvested in the company amount for the 70% of the total productions of liqueurs. Each production stage is carried out by a specialized staff and strictly performed by hand. Once removed, the citrus peel is steeped in alcohol and left to infuse inside small silos, where they remain for a period ranging from 15 to 30 days. The process is the same also for spices, cocoa, coffee beans, the pulp of black mulberry and prickly pears. Once the process is completed, the content of each silos is individually conveyed into a larger container where sugar and water are added to the mixture. Now, the liqueur can be finally bottled and left to age from min. 6 months up to 1 year.

Stage of development

ITALY

Partner sought

The company is looking for importers and distributors with a focus on high-end restaurants and on retail market.