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The Secrets of Liqueur: From Zagara to Burtuqa and Cartasio, a Sensory Journey Through the Citrus Fruits of Palermo

From the Tree to the Bottle: An Ode to Sicilian Tradition

Sicily, with its Mediterranean climate and fertile land, is a paradise for citrus fruits. In Palermo, in particular, the cultivation of oranges, lemons, and citrons boasts a centuries-old tradition that translates into fruits of unparalleled quality.

It is precisely from these precious fruits that our three liqueurs are born:

  • Zagara, a limoncello with a fresh and sunny taste;
  • Burtuqa, an intense and spicy orange liqueur;
  • Cartasio, a bitter orange liqueur with a complex and refined flavor.

To convey the dedication and love for our products, we start from what for many might be the most boring and tiring part, but for us is the central focus of the products themselves: the process.

We have divided into steps all the phases that bring our liqueurs to your glasses:

The selection of citrus fruits:

The first step in making an excellent liqueur is the careful selection of citrus fruits. For Zagara, different varieties of lemons are used, whose thick rind rich in essential oils gives the limoncello an intoxicating aroma and a persistent taste. For Burtuqa liqueur, on the other hand, classic oranges are preferred, known for their sweetness and juiciness. Bitter oranges, used for Cartasio, give the bitter a strong taste and a distinctive character.

From cultivation to harvesting:

The cultivation of citrus fruits follows the principles of sustainable agriculture, respecting the environment and natural cycles. Oranges and lemons grow lushly without the use of pesticides or chemical fertilizers, nourished by the rich Sicilian soil and the warm Mediterranean sun. Harvesting takes place by hand, in full season, when the fruits are perfectly ripe and release their maximum aroma.

The maceration phase:

The citrus peels, carefully washed and peeled by hand, are macerated in pure alcohol. During maceration, the essential oils and fragrances of the citrus fruits are slowly released, giving the liqueur its characteristic taste and aroma.

Mixing and bottling:

A syrup of water and sugar is added to the macerate obtained, the quantity of which varies depending on the desired taste: more or less sweet for Zagara and Burtuqa, more balanced for Cartasio. The liqueur is then filtered, stored in steel barrels and left to rest for a few weeks, so that the flavors harmonize perfectly, and finally bottled.

All this finally to arrive at the final product, a process that takes its time and that connects us with nature and with an ancient tradition.


Historical Roots and Agricultural Traditions