![]() ![]() Fermentation stops when a 14 % alcohol content and the resulting residual sugar makes this product pleasant. This triggers a re-fermentation process combining the two different identities (wine and syrup). A syrup with a high concentration of sugar is thus obtained, which is then mixed with wine. This product is then decanted for a few days and finally filtered. Based on the traditional recipe, sour cherries are harvested – they ripen during the first weeks of July – and left to soak in sugar, partly whole and partly smashed. The basic ingredient for vino di visciole is sour cherry (visciola), an ancient wild cherry species (Prunus cerasus), a deep dark red and slightly sour cherry. The recipes for this wine significantly differ from place to place, from winery to winery. You get the wine off that waste, and into a sanitized jug. The fruit pulp and yeast waste settle to the bottom of the bucket, leaving you with beautiful clear wine on top. Sweet cherry wines are more full-fruit flavored and bold, sometimes even fortified with extra alcohol to make a port or liqueur style of wine. Its region of choice is the area of the municipalities of Candiano and Pergola, in the surroundings of Pesaro, and the Castelli di Jesi, in the area of Ancona. The way she tells me Im hers and she is mine Open hand or closed fist would be fine The blood is rare and sweet as cherry wine. Consider making some cherry wine - You let the yeast go to town on the fruit and sugar (in a sanitized bucket), vomiting out alcohol. Just like grape wine, cherry wine is made dry, semi-dry and sweet. The Marche region tradition of aromatizing wine is an ancient tradition that, from the Middle Ages and aristocratic castles, through farmers’ wisdom, survived until today. This wine is also called visciolato or, more often, vino di visciole. Afterwards this wine was regarded as a feminine wine, apt to honour the fair sex with its aromas, smoothness and roundness: today it is regarded as a meditation wine, to be savoured and tasted in someone’s company, rediscovering lost tastes. ![]() ![]() Duke Federico da Montefeltro, according to his trusted biographer and librarian Vespasiano da Bisticci, “quasi non beveva vino se non de ciriege o de granate” (almost drank no wine, except for cherry or sour cherry wine). Sweet cherry wines are more full-fruit flavored and bold, sometimes even fortified with extra alcohol to make a port or liqueur style of wine. In the past, sour cherry wine was used to make robust and tannic wines more pleasurable. ![]()
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