Method of production
This dessert wine is made following an ancient mid 1800 recipe.
Sour cherries (Prunus cerasus) are harvested and macerated with sugar. In October they are fermented again with refined must of our red grapes.
Long production cicle and particular production made a unique and special beverage.
Aged in bottle for 2 months.
Colour: ruby red with violet glare.
Aroma: sharp, elegant and harmonious.
Matching: excellent with traditional desserts, ice cream, fresh fruit cake and chocolate.
Serving temperature: 12°/14° C
Alcohol degree: 14,5% Vol.
Region and climate conditions
Place of wine-making: wine cellar upon the hills of Castelli di Jesi (San Paolo di Jesi), in Marche.
Altitude: 250 meters above sea level
Type of soil: medium mixture clay