Citrus Auraminthia

These Mediterranean fruits are traditionally employed as an ingredient in both cuisine and distillation due to their ability to add depth and layers to any flavour.


The seeds of this biennial plant from the Apiaceae family have digestive and stimulant properties and starting from the second year of germination, they are used for gin production.

Iris Germanica

In order to ensure maximum aromatic charge, farmers must wait three years before harvesting the plant.

Curcuma roscoe

Curcuma zedoariais a perennial herb of the Zingiberaceae family and adds spiced, earthy notes to Gin PiùCinque flavour palette.


This root’s sweet and pungent aromatic note makes it a staple ingredient in both English and European liquors.

Prunus dulcis

Originally from Asia, centuries ago this plant found its ideal territory to thrive and become part of the local flora and diet in southern Italy, Sicily in particular.


It was traditionally used both as a medicine to treat dyspepsia and parasitic infection and for the preparation of Absinthe and traditional genepis and amari.


Balsamic, intense and pungent, Juniperus Oxycedrusis grows in cold and tempered areas of the northern hemisphere. There is no gin without Juniper.

Citrus Bergamina

Citrusy and lemony at first, its added herbaceous and balsamic character makes Gin PiùCinque trademark flavour.

Salvia Officinalis

Mediterranean, fresh and incredibly aromatic, it’s loaded with antioxidants, it helps digestion and eventually it treats hangover. We recommend enjoying Gin PiùCinque and tonic water with the addition of one fresh sage leaf.