- About us
- Company details
A Territory to which we owe everything
Our roots are in a green land with slow rhythms, a small village on the Pescara hills where people know each other one by one and truly feel they belong to a community. In Catignano there are just 1,200 souls, in an area of only 17 square kilometers, and yet the view that ranges from Gran Sasso to Majella gives a sense of immensity that is impossible to get used to.
Our name is the first homage to the place where we live, called Cutina in medieval times.
With the label design we tried to symbolically accompany the user into the heart of the village, depicting its historic bell tower .
We love our roots, they are an invaluable heritage, but at the same time we know that there is still much to discover: this is why we are always looking for new ideas and combinations, driven by the desire to experiment and improve ourselves day after day.
Year of establishment:
2017
Number of employees:
UP TO 2 EMPLOYEES
Annual turnover:
between 250.000 and 500.000 Euro
Reference year of turnover:
2024
Export turnover:
Less than 75.000 Euro
Activities:
Distilling, rectifying and blending of spirits
- Videos
- Catalogue
No videos uploaded
Company Brochure
- Contact Information
- Business Proposals
Company:
CUTINA LIQUORI SRL
Web site:
Address:
Zona Artigianale, snc
City:
CATIGNANO (PE)
Zip Code:
65011
E-commerce:
Social media:
Tag:
No business proposals uploaded
- Map
Amaro Cutina 30% vol./alc. 1000 ml
Amaro Cutina liqueur is produced according to the traditional Abruzzo recipe.
Artisanal bitter liqueur obtained from alcohol infusions of natural botanicals, made directly on the farm.
The production strictly follows the canons of craftsmanship, with attention to the quality of the raw materials and the maceration times. It contains peppermint , rhubarb , gentian , bitter orange, saffron and other selected aromatic herbs . The intense freshness of mint is immediately perceived on the palate, followed by a balanced bitter note and a persistent aftertaste of medicinal herbs.
The structure is soft, harmonious and enveloping, without aggressiveness. Perfect neat or on the rocks, also excellent as an aperitif/bitter or ingredient in mixing,
Documents
Limoncello Liquor 30% vol./alc. 1000 ml
Limoncello Cutina is obtained by macerating Sorrento lemon peels in pure alcohol for a period of approximately 7 days.
After this period, the peels are extracted from the maceration and the resulting infusion is mixed with water and sugar. Once left to rest for about 15 -20 days in steel tanks, the liquor is transferred to another tank using a pump.
This process eliminates any sediment that has settled on the bottom of the tank and removes the essential oils that are uniform in the upper part of the tank.
Now it is ready for bottling. With its unmistakable yellow color and creaminess, Limoncello is now ready to be tasted in company, giving the palate a rich, fresh and sweet flavor.
Documents
Grappa Barricata 40% vol./alc. 700 ml
Barrique grappa obtained from the careful distillation of fermented pomace of red grapes.
The distillation cycle is very slow and involves the processing of small batches of pomace (cooked) which lasts about an hour and a half. After resting in steel containers for about 8 months, to improve its taste softness, the Grappa is transferred to new and second passage barrels, in 350-liter Allier oak, for over twelve months.
During this time the gradual and slow transfer of color, aromas and wood toasting to the grappa occurs . It has a medium intense aroma, with light sensations of vanilla, yeast and honey and a straw yellow color. On the palate it is harmonious, full-bodied, but not aggressive.
Documents
Grappa Bianca 40% vol./alc. 700 ml
Young Grappa obtained from the distillation of a blend of white pomace of Tocai, Prosecco and Gargànega grapes.
The distillation cycle is very slow and involves the processing of small batches of pomace (cooked) which lasts about an hour and a half, after an initial distillation phase, the grappa rests in steel containers for at least 6 months during which it rounds out and takes on softer and more delicate olfactory sensations. Tasting it, you can appreciate the cleanliness of the aromas and the naturalness of the taste.
Documents
Ratafia' Liquor 19% vol./alc. 1000 ml
Ratafià Cutina liqueur is obtained by macerating black cherries in red wine, at a controlled temperature for approximately 40 days.
During this period it is essential that the temperature of the “must” is constantly monitored by our operators so as to allow the finished product to enhance its organoleptic characteristics.
Subsequently, the black cherries are extracted from the maceration and processed with the help of the hydropress, which extracts the aromas that are still present in them. Now, the concentrate that comes from the maceration and pressing is mixed with water, sugar and alcohol and then left to rest for about 15 - 20 days in steel tanks.
During this period the liqueur decants naturally, that is, any sediment is deposited on the bottom of the tank. Now, the Ratafià Cutina liqueur , with its sweet and delicate flavor, can be tasted in company.
Documents