BEVANDA AROMATIZZATA A BASE DI VINO E VISCIOLA

Zone of origin: Staffolo district, ancient classic zone
Soil: sandstone
Fruit: Variety of Wild Sour-cherry (Prunus Cerasus)
Harvest: Manual in little cases
Vinification: Sour-cherry (visciola) are macerated with sugar for long time into little steel tanks and then later the juice or syrup obtained is assembled with red wine.
Maturation: steel
Colour: Intense ruby red with lively violet reflections
Scent: Intense and typical of mature cherry
Flavour: Harmonic, at the same time delicate sweet and fresh with pleasant cherry and sour black cherry notes and loveble bitter undertaste
Food paring:Tasting and dessert wine, It is sublime with dry pastry like Cantucci (almond biscuit), fruit tarts, cakes and many other desserts
Serving temperature: around 16 - 18 °C