Visciolata del Cardinale is a tipical and traditional drink for the Italian region of Le Marche on the Adriatic coast. Strictly in accordance with an ancient recipe dating back to the middle of the 18th century, wine from selected grapes is mixed with the juice of sour cherries and sugar.

Method of production.
In the month of June the sour cherries, picked  by hand, are mixed with sugar, put in glass recipients jars and placed under the sun until September. The juice is then taken away and closed in barrels. The remaining sour cherries are then left to ferment with red wine must until March. At the end of March the juice is added to the fermented must which in the meantime has become wine. The product remains in the barrels for 6 months for refining, then it is bottled and left other 2 months to refine once this period is over the Visciolata is ready to be consumed.

We recommend drinking Visciola,which is 14% ABV, in small glasses chilled (between 13 and 16 degrees ideally).It is particularly delicious with chocolate desserts, fruit flans,ice cream or a strong cheese.

Dante's words summarise the harmony of this precious 40% spirit. It is produced using the old-fashioned discontinuous method of distillation with a bain-marie and the wter from Mount Nerone.

Ammalia, refined acquavite made from meditation visciola, has the tradition, the climate and the culture of the Marche land

 

The colour is limpid and brilliant, the taste soft and dry, with a defined taste of sour cherry, accompanied by a ethereal perfume of wood fruits.

Pecorino or caprino with visciola.

INGREDIENTS:
Raw sheep or goat milk, rennet, salt, visciolata.

DEGUSTATION:
To combine with Visciolata del Cardinale, but also with Visciole a Mollo, jam from sour cherries, mulberry or wood fruits.

Conservation and consumption at a temperature between 12° C and 14° C.

INGREDIENTS:
Visciole, sugar and sun.

PACKING:
Glass  jar.

CONTENTS:
Net weight 314gr from which 120gr di sour cherries and 194gr 100% juice from sour cherries.

To combine with ice cream, tiramisu, ricotta, cake and all kind of other pastries.

In the month of June the sour cherries are mixed with sugar, put in glass recipients and placed under the sun.
When all sugar has been transformed into  juice with an intense dark red color, it is mixed with the cherries and sealed.