Lemon juice is obtained by squeezing the endocarp or interior of the lemon, with about 30% of the total weight of the lemon becoming juice. The lemon's high citric acid content provides the acidic taste and characteristic aroma of this product, as rich in vitamin C as orange and clementine juice.
Certain varieties allow us to source lemons year round. The Lunero variety, for example, has four flowerings and produces mature fruit with every full moon. Among the classic varieties is the Primofiori, with its intense yellow colour and thin rind. Primafiori lemons are generally available from September to February.