ACQUAVITE DI VISCIOLA

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.
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