ACQUAVITE DI VISCIOLA

Zone of origin: Staffolo district
Soil: sandstone
Fruit: Variety of Wild Sour-cherry (Prunus Cerasus)
Harvest: Manual in little cases
Distillation process: Once the fresch sour-cherries are picked, these go suddenly to distill. The distillation process is discontinuous into small copper still. The distilled gets diluted with Alto Adige natural and pure water from the Dolomites Region Siusi Alps
Maturation: In cherry barrel
Colour: Golden intense tending to amber-colored
Scent: Intense and determined with scents recalling to cherry and marzipan
Flavour: Dry and net, immediately elegant and complex fruit aromas give off, delicate toasted notes, leaving a final in mouth pleasantly enveloped with the unique cherry flavour
Alcohol content: 42% vol
Food paring: Dry cherry cake, chocolate dessert, excellent as relaxing final or meditation
Serving temperature: around 16 °C