VISNER

The production of this true "meditation nectar" begins in June, when the sour cherry is harvested from a wild variety of Prunus Cerasus, a plant widespread in the hills of the Pergolese countryside, where it grows wild. These fruits, hand-picked and immediately brought to the cellar, are carefully destemmed, cleaned, and immediately infused with the previous year's local red wine (Montepulciano and Sangiovese), adding only sugar. After approximately 4-5 months of fermentation and subsequent maturation, the liqueur is ready to be separated from the solids and filtered. The result is an aromatized wine with an intense ruby ​​red color, characterized by its typical fruity bouquet with a distinct and unmistakable hint of sour cherry. Gradation 13,5 %