Visciola "Vino di Visciole"

Duke Federico da Montefeltro in the 15th century, "drank wine only of sour cherries ... ", and it is from this ancient tradition that a drink made from wine and sour cherries was born. Perhaps few people know that the cherry derives from two species: the sweet ( Prunus avium ), and the sour ( Prunus cerasus ); from the latter species comes the sour cherry, the morello cherry and the sour cherry. The sour cherry is widespread in the Montefeltro area and, from its peasant history, produces, together with red wine, a drink of great intensity and pleasantness known as "Vino di Visciole".

Vinification and ageing: This is a 6-month process based on a procedure created by our company. The red wine used, has done wood for 12 months in a small part and product of the harvest in fermentation for the rest. The sour cherries are never pressed or crushed, but do a double pass on the wine to keep the aromas fresh and obtain two products, one sweet and one dry, which are assembled when they go into the bottle unclarified and unfiltered, a small part of which uses sour cherry nectar to complete the harmony.

Visciole: These are the ones from Montefeltro harvested overripe.

Wines: Vernaccia Negra di Urbino, Lacrima di Morro.

Colour: Deep Ruby Red.

Bouquet: Intense, fresh sour cherry.

Flavour: Sweet, pleasant but balanced.

Serving: On medium-sized goblets at 14° max.

Pairings: On its own, chocolate or dry desserts, ice cream, tarts, doughnuts.

Packaging: Cardboard box - 6 bottles