Liqueur produced according to a conventual recipe, made in an artisanal way, free of colorants and flavorings. After being harvested, the ginjas are selected and placed in an alcoholic infusion, and subsequently, the liqueur is aged in oak barrels. Aged in oak barrels, it is very fruity and elegant, with great complexity conferred by the notes of vanilla and spices from the wood where it matured.
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