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Visciola Vignamato
Vì de Visciola has its roots in a Marche recipe from the mid-nineteenth century.
Production involves harvesting sour cherries (Prunus cerasus) and leaving them to macerate with sugar. In October, the mixture is refermented with the must of the estate's red grapes. This process produces a ruby red color with purple highlights and an intense bouquet of black cherry, marasca cherry, and violet.
On the palate it is sweet, harmonious, and persistent. Due to its characteristics, it is ideal at the end of a meal to accompany dry pastries and traditional desserts, also finding a perfect match with dark chocolate or desserts based on red fruits.
Shipping temporarily suspended. Orders received from 6 August will be shipped starting from 31 August.
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