Fiche technique

• Produit en : Marche
• Certification:  
• Emballage: box of 6 bottle of 0,5 lit
• A livrer à:  
• Incoterms: A définir
• Quantité annuelle disponible: 1000 bottles
• Banque de référence:  
• Modalité de paiement:

  swift bank transfer

• Echantillons disponibles: Oui

Description

For Dessert wine lovers, this is a product which is difficult to find out of the Marche Regionas it is produced in very small quantities in and around Pesaroand Urbino. Usually those who produce a little quantity can manage to maintain the high quality to satisfy existing clients.

PRODUCTION
Raw material to produce this unusual wine are Visciola, a quality of Black cherry, Sangiovese red wine and sugar. The technique to produce this wine remains more or less constant with 30%-35% of whole black cherry, gently squeezed  and placed in a demijohn with sugar and 70%-65% of Sangiovese red wine. 
The fermentation process last at least 60 days during which time the demijhon is stirred occasionally.  At the end of the fermentation, the product is filtered and the vinacce are removed and then left to mature for 5 to 6 months at the end of which it is bottled. It's very important to remove the dregs of pressed grape and cherry at the right time to not spoil the taste of the product; only a great experience handed down over the years can tell when to do it.
Areas of production in and around Pesaro and Urbino in particular the communities of Montane dell’Alta Valmarecchia, del Montefeltro, del Catria and Nerone, del Catria and Cesano and dell’Alto e Medio Metauro.

ORGANOLEPTIC CHARACTERISTICS
The principal characteristics of the end product are, a Dessert drink, intense red colour with a strong perfume of cherries and forest fruits with 12°-12,5° alcohol content.
SERVING SUGGESTIONS It must be served at 10° or 11°c in small goblet. Mainly used as a dessert wine, in fact you can serve this wine with dry local biscuits, visciole chocolates, fruit tarts or simply as “meditation wine”.
Also you can serve this wine with strong flavoured cheese such as “pecorino di fossa” or  “gorgonzola”.

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