How do I pronounce the name?

Gioia Luisa is pronounced Joy-a Loo-ees-a

About Gioia Luisa

Gioia Luisa roots date back to 1946 when Felice and Laura Maresca formed a small family entity specializing in selling fresh and dried fruit. Oranges, Lemons and nuts are rich commodities of the Sorrentine Peninsula of Italy. During the next forty years, the Maresca’s would develop many close relations with prestigious clients throughout Italy and Europe. The magic component for all flourishing vegetation in this region is the ‘soil composition’ cultivated by the explosion of Mt. Vesuvius hundreds of years ago. These unique soil qualities are not found in any other Italian location.

After their untimely death, their son, Francesco Saverio, realized his new calling was to take over the family business. Francesco recognized the value of his parents effort’s represented in 1986, with his family by his side, Gioia Luisa SRL was formed. Francesco’s aim was to commercialize a simple and natural liqueur obtained from lemon peels infused in pure alcohol, LIMONCELLO di SORRENTO. From the most prominent fruit grown in the region, Francesco knew he had the ingredients for success. His dream became a reality and today, Gioia Luisa’s Limoncello annual capacity is in excess of over 275,000 cases. Since then, Gioia Luisa has been a leader in supplying the marketplace with quality liqueurs, preserves and other fruit based products.

A History of the Region

The exclusive Sorrentine Peninsula of Italy is home to the famous Gioia Luisa Orchards and Limoncello. They have sustained their over 45 years of tradition in cultivating the finest fruits used to produce “The Cello” family of liqueurs. The region’s unique climatic conditions and fertile soil composition paired up with the proven family’s recipes and modern technology, places Gioia Luisa’s elixirs above the rest. Gioia Luisa successfully introduced this category into the US market many years ago.

What makes Gioia Luisa Limoncello superior?

In addition to the essence and the rich soil, the concentration level of lemon peels used per kilo of grain alcohol is far greater than almost every other Limoncello and Limoncello Crème currently in the market place. In some productions, Gioia Luisa Limoncello can use as much as 10 times the kilos of lemon peels per liter of alcohol the others. We do use not additives or artificial flavors.

Why citrus from Sorrento?
Citrus from Southern Italy, is like no other. The eruption of Mt. Vesuvius and the rich soil that resulted, along with warm Mediterranean days and cool evenings, gives rise to perfect conditions for fruit trees to thrive. The land is so fertile and the weather so ideal, the trees in this region produce new crops three times per year with harvests that explode with flavor and aroma.

Why is the essence so important?
From within the citrus skins grown in the Sorrento region the natural bouquet and refreshing feel of the fruit is discovered. These thick, effervescent rinds are alive with flavor and aroma, which will awaken your senses. When infused with the perfect combination of alcohol, water, and sugar, the rinds transform into Gioia Luisa’s crisp Limoncello and creamy Limoncello Crème.

Committed to the Future

In true Italian fashion, we are dedicated to continuing the tradition of the complimentary digestive. Limoncello is the second most popular liqueur in Italy and has recently become popular in other parts of the world — we will uphold our standards and continue to quench the thirst of taste seekers around the globe.

The History of Limoncello

Limoncello (Italian pronunciation: [limonˈchello] is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples. Though there is debate about the exact origin of the drink, it is at least one hundred years old.  Limoncello is the second most popular liqueur in Italy and recently has become popular in other parts of the world. Restaurants in the United States, Canada, the United Kingdom, Australia, and New Zealand are increasingly offering limoncello on their beverage and dessert menus.

Traditionally, it is made from the zest of Ovale di Sorrento Lemons.  Lemon peels without the pith are steeped in grain alcohol until the oil is released. The resulting yellow liquid is then mixed with pure neutral alcohol (gluten free). Clarity and viscosity are affected by factors like the relative temperatures of the two liquids.