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C'rasa - Wild cherry wine


Oenologist: Giancarlo Soverchiavino-biologico
Our range of wines are controlled and certified by the “Suolo e Salute s.r.l.” organization
Odc. Authorized by D.M. MRAAF 9697232 30/12/90 in application to the Reg. EEC 22092/91 IT ASS S499 T 080139

Organoleptic features

vino-biologico-rossoRuby-red colour with reddish purple reflections;
vino-biologico-rossoHints of fresh and lightly structured cherry (sour cherry and marasca cherry) are expressed with a fine and spicy fragrance, detectable in the nose;
vino-biologico-rossoA good balance of acid sugars follows a soft impact in the mouth;
vino-biologico-rossoIts long and opulent final taste has hints of sour cherries and spices.

Technical sheet

Production area
vino-biologico-rossoSan Costanzo (Pesaro-Urbino) - Marche
Grape variety
vino-biologico-rosso70% Sangiovese and other local varieties
Altitude vino-biologico-rosso200 mtrs a.s.l.
Exposure vino-biologico-rossoSouth-East
Cultivation form
vino-biologico-rossohigh spurred cordon, central curtain
Age of plants
vino-biologico-rosso5 years average
Soil vino-biologico-rossosandy/clayey
Density of plants per Ha
Yield per Hectare
vino-biologico-rossoabt. 7 Tons/Ha
Vintage vino-biologico-rossoend of September/firs ten days of October
Harvesting vino-biologico-rossoby hand in shallow cases
Wine making and processing vino-biologico-rossoThe 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.
Alcohol content
vino-biologico-rosso12,5 v %
Serving temperature
Cherries harvest and production vino-biologico-rossoIn 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 vino-biologico-rossoExclusively from the Montefeltro region, selected when over-ripe.
Colour vino-biologico-rossoDeep Ruby Red.
Perfume vino-biologico-rossoIntense, fresh wild cherry.
Goes well with vino-biologico-rossoon 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)

 downloas-pdf  Technical sheet C'rasa

Copyright © 2015 - Società Agricola Bruscia S.S. - Strada Cerasa 11/A, 61039, San Costanzo (PU), Marche, Italia -  P.IVA e C.F. 01057570416
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