Production: Fratterosa PESARO and URBINO – MARCHES
Raw material: visciole (sour cherries) of Montefeltro, a special variety of indigenous wild cherries
Distillation: this unusual fruit distillate is produced by a bain-marie, discontinuous steaming method in the Tenute Collesi of Apecchio (Pesaro-Urbino province). The visciole are warmed up by a bain-marie method in which steam passes through an interspace and ultimately warms up the visciole placed inside a copper cauldron and mixed by a stirrer to avoid their sticking on the cauldron walls during warming. By this method the cherry distillate becomes enriched with alcohol and aromas in the right amount of time and gains a soft and delicate taste.
Alcoholic strength: 40%
Serving temperature: 16°C
A clear and shiny colour. A soft and dry effect in the mouth with a distinctive sour cherry taste.