The G. Benvenuti & C. Distillery was founded in the early years of the last century in Livorno. Over time, it expanded its production, settling in the Modena area. The production of Nocino began in this area, with all the right qualities for the harvesting of the best walnuts, and it soon became one of the most sought-after specialties of the Distillery.
Nocino Benvenuti is made from Italian walnuts only. Tradition has it that the hulls are harvested on June 24 on the night of San Giovanni (Italian for “St. John”), and then undergo a 9-month long maceration process. The macerate is then tapped and the hulls, still soaked, are lightly pressed, in order to recover all the precious nectar that will form the base of the liqueur.