Oenologist: Giancarlo Soverchia
Ruby-red colour with reddish purple reflections;
Hints of fresh and lightly structured cherry (sour cherry and marasca cherry) are expressed with a fine and spicy fragrance, detectable in the nose;
A good balance of acid sugars follows a soft impact in the mouth;
Its long and opulent final taste has hints of sour cherries and spices.
||San Costanzo (Pesaro-Urbino) - Marche|
||70% Sangiovese and other local varieties
|Altitude||200 mtrs a.s.l.
||high spurred cordon, central curtain
|Age of plants
||5 years average
|Density of plants per Ha
|Yield per Hectare
||abt. 7 Tons/Ha|
|Vintage||end of September/firs ten days of October
|Harvesting||by hand in shallow cases
|Wine making and processing||The processing requires 6 months and it is based on a method created by our Company. A small part of the wine is a red wine, placed in wooden barrels for 12 months - the rest is the fermented harvest. The wild cherries are never pressed or ground, but are mixed in two separate moments with the wine, in order to maintain the fresh aromas and obtain two products, one sweet and one dry. The unfiltered and non-clarified products are then rejoined during bottling, with a hint of Wild Cherry wine to complete its harmony.
||12,5 v %
|Cherries harvest and production||In the mid/last of Juin the sour cherry ripe with the sun. We picked by hand the berries without stem and we take a selection in the cellar. The target is to improve the quality of the fruit and eliminate green’s residues. We obtain syrup of sour cherries during the summer. With the harvest of the grapes, some of new red wine fermenting with the syrup of wild cherries. Hereinafter the wild cherries’ wine is elevated 10 months until bottle.|
|Wild cherries||Exclusively from the Montefeltro region, selected when over-ripe.|
|Colour||Deep Ruby Red.|
|Perfume||Intense, fresh wild cherry.|
|Goes well with||on its own, chocolate or dry sweets, ice cream, tarts, chiffon cake.|
Etymology: During the XV Century Federico Da Montefeltro “drank nought but cherry wine ...” - this is the beginning of the tradition of a wine obtained from a mixture of grapes and sour cherries. Perhaps few people know that the cherry tree derives from two species: the sweet cherry (Prunus avium), and the acid cherry (Prunus cerasus); this latter species yields a variety of cherries: marasca, acid cherry and wild cherry. The wild cherry thrives in the Montefeltro district and, given its peasant tradition, its produces, together with red wine, a very intense and pleasant drink known as Vino di Visciole (Wild Cherry Wine)