Chinotto leaf

Harvesters collect young, healthy Chinotto leaves in early summer, when essential oil content peaks. Leaves are washed, then placed in a stainless steel still for steam distillation at 100 °C. The steam carries volatile compounds into a condenser, where they cool into a clear, pale oil. After separation, the oil is filtered through activated charcoal to remove impurities and stored in amber glass to protect it from light. Quality labs test each batch for linalool, limonene, and citral levels, ensuring consistency across shipments. Sustainable practices include pruning only a third of the canopy each year, allowing the tree to regenerate and maintain soil health on the steep Ligurian slopes.