Fiore Distillery
The door opened for distillery ventures in 2005, when the Maryland General Assembly passed
legislation permitting distillery operations at wineries. Mike Fiore led the effort by Maryland
winemakers to lobby for the law. The law limits the amount of beverage that can be produced to 200
gallons, far less than the 4,000 gallons a typical craft distillery produces, but its a start and
we are ready to begin producing products that we feel will hold up to the same high standards
our wines do.
The process begins once the wine has been pressed and ready to go to fermentation after harvest, what is left over are the grape skins and seeds called pomace. This material is distilled over the cold winter months into spirit known in Italy as Grappa.
The Fiore's used a cherished recipe for this Limoncello, that has been passed on through Rose's family for many generations. Those same traditional methods use in Fiore's home region of Calabria in Southern Italy were used in Harford County, Maryland to produce this quality liqueur.
We feel this Limoncello would make the family heritage proud and we hope you enjoy this traditional flavor of Italy as much as we do.
Limoncello should be served after a meal or with dessert and is best served chilled in cordial glasses, to better experience the flavors take smalls sips.
Most Americans that love grappa fell in love with Italian digestivo or after dinner drink after a visit to Italy where the best grappa can be found. Like vodka and other more familiar distilled spirits grappa comes in a wide range of quality and smoothness. We truely believe that by using traditional Fiore family methods for distilling grape pomace, we have been able to produce what we are sure you will agree is a top quality spirit.
The door opened for distillery ventures in 2005, when the Maryland General Assembly passed
legislation permitting distillery operations at wineries. Mike Fiore led the effort by Maryland
winemakers to lobby for the law. The law limits the amount of beverage that can be produced to 200
gallons, far less than the 4,000 gallons a typical craft distillery produces, but its a start and
we are ready to begin producing products that we feel will hold up to the same high standards
our wines do.
The process begins once the wine has been pressed and ready to go to fermentation after harvest, what is left over are the grape skins and seeds called pomace. This material is distilled over the cold winter months into spirit known in Italy as Grappa.
The Fiore's used a cherished recipe for this Limoncello, that has been passed on through Rose's family for many generations. Those same traditional methods use in Fiore's home region of Calabria in Southern Italy were used in Harford County, Maryland to produce this quality liqueur.
We feel this Limoncello would make the family heritage proud and we hope you enjoy this traditional flavor of Italy as much as we do.
Limoncello should be served after a meal or with dessert and is best served chilled in cordial glasses, to better experience the flavors take smalls sips.
Most Americans that love grappa fell in love with Italian digestivo or after dinner drink after a visit to Italy where the best grappa can be found. Like vodka and other more familiar distilled spirits grappa comes in a wide range of quality and smoothness. We truely believe that by using traditional Fiore family methods for distilling grape pomace, we have been able to produce what we are sure you will agree is a top quality spirit.