Childhood friends Tarek Laktaf (the mixologist) and Frédéric Bey (the farmer) came together to create the first Catalan Limoncello. The varieties of citrus trees were planted in 2016 and cohabit one hectare of land in Argelès-Sur-Mer, a region that reaches from the sea to the French-Spanish border. Lemon, orange, pomelo, yuzu, and kumquats are farmed organically with a focus on agroforestry to protect the wind-sensitive trees.
The fruits are harvested from September to December, only fruit from the farm is used to produce the line of cellos. All the zesting is done by hand and the peels are immediately put into vats to macerate, maintaining freshness you would lose in cold storage. The peels are macerated in alcohol for around a month and unrefined cane sugar syrup is added to finish.