AROMATIZED WINE-BASED DRINK WITH ‘VISCIOLE’ (MARASCA CHERRIES)
The winemaking process lasts about 5 to 6 months; during the first phase of the process part of the cherries are macerated in sugar and then put in contact with Montepulciano must to ferment. Another part, instead, is put in contact with the wine and ferments with it, thus freeing the typical aroma of ‘visciole’.
Marasca cherries are never pressed or ground in order to preserve the aroma of the fresh fruit as a whole.
With a double fermentation (‘ripasso’) two different products can be obtained: a sweet one and a dry one, then combined at a later date.
Intense and impenetrable ruby colour.
Intense aroma of ‘visciola’ and marasca, but different from the typical flavour of cherries in alcohol.
Sweet in the mouth, well balanced thanks to its acidulous characteristics and low content of alcohol.
Food pairings: chocolate-based cakes, ice-cream, dark chocolate, excellent to end a meal.
Serving temperature 11°/13°C
Production: about 2,000 0.50cl bottles.
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