Giulio Cello It is a variation of limoncello (or limoncino), a typical Italian liqueur obtained by macerating lemon peel in alcohol, mixed with a syrup of water and sugar. It is consumed very cold and is especially suitable as an after-meal digestif, a social ritual almost on par with the coffee ritual. It is usually drunk alone, but it is also very good with ice cream and is often used in cocktails, desserts, and salads. Produced and packaged in Mallorca, Giulioncello bet on local and quality products.

It is the excellent result of an expert blend of the peel of the finest freshly harvested lemons, 100% grown in Mallorca, with the essence of coconut and the creaminess of cream. The lemons, which are picked strictly by hand, are taken to the factory, washed, dried, and immediately mechanically peeled, obtaining extracts of a very fine rind rich in essential oils.