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Visciola

Wines

Visciole are wild sour cherries, and in the Marche people have been making wine from them for centuries — a farmhouse tradition, made at home, one demijohn at a time.

Piergiovanni Giusti still does it the long way. Two varieties of cherry, picked slightly over-ripe, half of them dried in the sun for forty days. The fruit ferments in glass demijohns set outdoors until it gives up a dark syrup. That syrup and the spent cherries are refermented with must from the family’s Lacrima, the floral red growing a few rows away, then passed over wine from the previous vintage. Nothing is ever pressed. Two lots of different sweetness are married at bottling.

Deep red shot through with violet. Morello and black cherry, sweet but with a thread of sourness running underneath that keeps it honest. Serve it cool, around 55°F — with chocolate, with a tart, or with nothing at all.

Region: Marche | Zone: Montignano, Senigallia (Ancona); cellar at Castelferretti
Type: Traditional Marche sour cherry wine (vino di visciole), sweet
Composition: Wild sour cherries (visciole) and Lacrima di Morro d’Alba

Wine Details:

Tasting Notes:
Color: Deep red with violet tones.
Bouquet: Clear scents of black cherry, violet and morello cherry.
Palate: Ripe, dark, sour cherry. There is a pleasant balance of acid and body to create a clean and persistent finish.
Alcohol: 12.5%.
Serving Suggestion: 12.5-15.5º C (55-60º F) medium size goblet
Food Pairing: Enjoy as a delicious treat on its own, or as accompaniment to chocolate or dry sweets, ice cream, tarts.

Winemaking Notes:
Production: Two fermentations, no pressing at any stage. — First: sour cherries ferment in glass demijohns set outdoors in the sun for 40 days, yielding a syrup and the spent fruit. — Second: the syrup and spent cherries are re-fermented separately for three weeks with Lacrima must. — A ripasso step follows, using wine from the previous vintage. — Two lots of differing sweetness are blended at bottling to set the final balance.