“Adele” Wine and Sour cherries 500ml
The Duke Federico da Montefeltro did not drink other wine than Vino di Visciole, sweet wine produced exclusively in the Marche, made with Visciole cherries, sugar, and wine.
Type: Sweet Wine
Producer: Azienda Corte Luceoli
Made in: Marche (Italia)
Alcohol contents: 15%
In the past the Vino di Visciole sweet wine was produced to give pleasantness to robust and tannic wines. Later it was considered a wine for women to use as a tribute to the fair sex for its perfumes, its softness and roundness: today it is counted among the meditation wines to sip and taste with friends as an accompaniment to desserts and pastries. The Vino di Visciole is a typical wine of the Marche Region.
Società Agricola F.lli Tommasini snc. Via Flaminia 3, Località Pontericcioli. Cantiano (PU). Corte Luceoli is the brand of Società Agricola Tommasini, a young and passionate company, loving traditions to be re-launched in a modern way. The company is based in Cantiano, a small town in the heart of the Le Marche, in the province of Pesaro Urbino, which has always been the home of the “Prunus Cerasus” Visciola, a unique and rare varietal of wild black cherry. The love for the landscapes, the desire to value this ancient fruit, preserving its quality and excellence, led to the birth of this family-run farming company in 2015, where all products are hand crafted. The aim of the company is to produce, without any use of dyes, emulsifiers and artificial flavours. Using only fresh fruit from the best consortium of Italy and their agricultural partners, in order to obtain biological certification within a short time. The company has realized the largest installation in the town of Cantiano due to the plantation of more than 3 hectares of sour cherries "Visciole".
Wine (60%), sour cherries (40%), sugar. It contains sulfites.
General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, sweet and sparkling wines match best with baked products, creams, dried fruits and aged cheeses. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.