Description
PROCESSING / In order to produce our “vino e visciole”, we use an ancient variety of wild cherries (Prunus cerasus) which is dark red and has an aciduluous taste. The sour cherries are picked during the first weeks of July and put to macerate, partly whole and partly crushed, with sugar. This triggers a fermentation which slowly produces a smooth and scented syrup. This product is removed from the lees for some days and subsequently filtered. A highly sugar concentrated syrup is obtained and then mixed with wine (Lacrima), triggering another fermentation which blends the two identities (wine and syrup). The fermentation is halted at approximately a 14% alcohol volume, with a sugar residue guaranteeing pleasure /