ACQUAVITE DI VISCIOLA

INGREDIENTS: Our fermented sour cherries.

HARVESTING METHOD: Cherries are harvested by hand in late June-early July.

DISTILLATION METHOD: Discontinuous steaming in bain-Marie.

ALCOHOL CONTENT: 40% vol.

PAIRINGS: Dark chocolate, biscuits or fruited desserts.

SERVING TEMPERATURE: 14-16 °C.

TASTING NOTES:
Color: Crystalline and brilliant.
Nose: Intense, enveloping aroma, with notes of almond, berries and sour cherry.
Taste: Soft and persistent, with an elegant, refined aftertaste.