(Prumus Cerasus, Prumus Maresca, Must Wine Visciola =)
Prumus Cerasus or Prumus Maresca: The black cherry is a plant from the Middle East by the regions of Armenia and the Caucasus.
It is said that in Italy the Locullo has introduced the Roman general, known for his lavish and sumptuous banquets.
In some ancient writings we read that Locullo, picked up the plant to Cerasonte (Asia Minor) and planted in his garden about 65 years before Christ.
The wild plant is in the form of shrub because of the whips that sprout from the roots each year, but which are, however, disposed to give effect to a single stem, which grows in size also impressive (8-10 meters) in sunny areas .
The leaves are small and elongated teardrop, dark green, the fruit is dark red during vesting the pulp inside.
This fruit has natural defenses and therefore does not require external treatments.
A feature of this plant and the early flowering, early April, but sometimes due to the altitude where it grows, is exposed to risk of frost, thereby affecting the growth of the fruit.
Visciola Wine: Alcohol (14 ° -15 °) based on sour cherry (wild cherry).
This wine is produced in two ways:
1) By preparing a syrup made of black cherries and sugar, then fermented into wine.
2) By macerating cherries in wine, with sugar added.
Technology processing (1) The ripe cherries are made with a well-defined percentage of sugar (on the carboys) in the sun for 50 days, stirring daily, until a syrup. Then
are stored in a cool place away from sunlight. (Mid-September, early October). At the time of harvest the syrup and the cherries are added to the juice and leave to ferment together, turning frequently until (mid-February, early March).
At that point the cherries are thrown out of the wine, and this is put in small wooden casks to finish its maturation and possible fermentation.
in September, is the brewing and bottling. This product is
typically Marche, is a wine not too sweet, with a pleasantly bitter aftertaste, wine tasting and dessert, indicated with pastries, chamberlains (typical cake) and ice cream to taste and enjoy in the company, finding the flavors so that the time had been lost. Defined by courting
elixir, known to capture the pupils taste of women.
For the limited quantities produced, can be defined as "treasure asset to be protected"
A unique law stand in my way and knowledge to Nectar and this is the fact that he could not sell with the name of "Wine."
Technical
Visciola wine: wine-based drink flavored syrup and Visciola
Wine: Montepulciano, Sangiovese, Lacrima di Morro dal'Alba
Production Areas: Marche
Color: Deep ruby \u200b\u200bred, with purple hues
Taste: Balanced, sweet fruity, pleasantly bitter aftertaste
Bouquet: intense, distinctive, with aromas of ripe fruit
Gradazione alcolica: 14-15 gradi
Durata del prodotto: Oltre i 10 anni
Abbinamenti: Pasticceria secca,ciambellone(dolce tipico)formaggi stagionati
Vincenzo Gagliardini
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