The composition and antioxidant content of Chinotto essential oil depends mainly on where the fruit is grown and its maturity at harvest. Our Chinotto is grown at 37.8°N , even further south than Sicily. This results in a high level of oxygenated monoterpenes, especially linalool, which translates into a fresh and floral scent with just a note of green bitter orange.
The adult-sized fruit are harvested green or just starting to blush orange in order to preserve the antioxidant potential so specific to Chinotto.
Chinotto essential oil evolves over time with warm orange blossom notes of aldehyde appearing after a few minutes.
As you lift fresh Chinotto Fruit to your nose, you'll be greeted by an intoxicating fragrance. Its distinct aroma combines notes of citrus, spice, and a hint of bitterness, creating a captivating bouquet that ignites your culinary imagination. Try it out in a delightful vermouth infusion.
1 bottle of very dry Chardonnay, 6/7 halved Chinotto & a nice sprig of dried rosemary.
Combine both Chinotto and rosemary in the Chardonay ensuring it is fully submerged. Seal the jar or container and let the infusion sit for 3 days, allowing the flavors to develop and meld.
This basic vermouth infusion is a wonderful companion for cooking fish and vegtables, an excellent addition to sauces that feature shallots.
Fruit available September to January.
Chinotto (Citrus myrtifolia)
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