Ratafia di Viciola 70 cl. - Infusi dall’Eremo

From the viciolo or visciolo, a variety of cherry that grows spontaneously in the Apennines, we obtain the Ratafià di Viciole which is part of the centuries-old herbal and peasant tradition handed down to us from generation to generation. The cold infusion of the fruit and leaves takes place, without boiling, in the Montepulciano DOC d'Abruzzo, a warm and very full-bodied wine that helps to give the finished product a strong density. It has a good assortment of organic acids important for the acid-base balance of the body and a fair amount of potassium, a fundamental element in the control of blood pressure. Le Viciole in fact contain vitamins A, B, C, minerals such as iron, phosphorus, calcium, chlorine, sulfur, sodium, magnesium, potassium and trace elements such as zinc, copper, manganese, cobalt, levulose (sugar for diabetics). These fruits, like all red ones, are therefore excellent detoxifiers, remineralizers, muscle and nerve energizers, have anti-infective properties, help natural defense reactions, are diuretic, refreshing, sedative, laxative, antirheumatic, liver and gastric regulators fight inflammation of the urinary tract and the fermentation of uric acid in the blood. Folk medicine has exploited these beneficial qualities since ancient times for the treatment of cystitis, nephritis, kidney and bladder stones. In ancient times the Ratafià di Viciole was produced and used for gout, arthritics and arteriosclerotics. The liqueur is produced at a gradation of 24 ° and the optimal temperature for tasting the Ratafià di Viciole is 7 ° -9 °. Among the most successful gastronomic combinations, we remember its use especially in summer on cream and fruit ice creams and in combination with dry desserts. It is also excellent as an aperitif. In the kitchen it is widely used as a basic ingredient in the making of desserts that require a long maceration of the ingredients. Alcoholic content : 24% vol. Capacity : 70 cl.