Donna Concetta Vino di visciole - Lidia e Amato

To make our wine and sour cherries we use an ancient variety of wild cherries (Prunus cerasus), with a dark red color and a sour taste. The sour cherries are harvested in the first weeks of July and are left to macerate, partly whole and partly crushed, with sugar; this triggers a fermentation which slowly leads to the final, soft and fragrant syrup. This product is decanted for a few days and then filtered. We thus obtain a syrup with a very high sugar concentration, which is incorporated into the wine (Lacrima) triggering a refermentation that amalgamates the two identities (wine and syrup). The fermentation is stopped at about 14% alcohol by volume, with a residual sugar that ensures the pleasantness Deep ruby red with amaranth reflections. Intense and complex, sensual notes of violet flowers and pulpy hints of ripe red fruits almost in jam.