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Production area: exclusively from the territory of the province of Modena.
The technical sheet of the Nocino di Modena IG is contained in the decree of the Ministry of Agricultural, Food and Forestry Policies of 10 June 2014 (published in the Official Gazette No. 138 of 17.6.2014).
Tradition has it that the walnuts are harvested on June 24, the day of St. John the Baptist, when the ripening of the fruit is not yet complete and the husk is green and tender. The ancient popular belief wanted that the dew (guazza) formed in the night between 23 and 24 June was a panacea for all diseases, especially for digestive problems and gastro-intestinal disorders, for which the nocino it was considered an excellent remedy. Precisely the connection between the feast of the Saint and the time of preparation of the liqueur reveals a custom and a cultural value that still revolve around the consumption of walnut.
Nocino di Modena IG
For the preparation of Nocino di Modena IG, the walnuts still covered with green and soft husk, not yet woody, are cut irregularly or sliced and left to macerate in alcohol for a variable period of time of at least four months. After the maceration period, the infusion (having an alcohol content of between 46 and 65 percentage points by volume) is tapped and left to age for at least six months. Sugars, water, spices and alcohol infusion are added to the nut infusion thus obtained until the expected alcohol content is reached. When the established alcoholic strength has been reached (38-43 percentage points by volume) the liqueur is left to mature for at least 10 days and then filtered before bottling. The sugars can be previously dissolved. Nocino di Modena IG must be packaged in glass bottles with a maximum capacity of 1.5 liters.
The Nocino di Modena IG liqueur is obtained from the aging of hydroalcoholic infusion of walnut husk (Juglans regia L.) for a minimum of 250 g per liter of finished product. In the preparation it is allowed to use optional ingredients such as spice infusions (cinnamon, cloves and coriander). It has an alcoholic strength that varies between 38 and 43 percentage points by volume and a sugar content of 150-400 g / liter, expressed in invert sugars.