QUERCIANTICA Velenosi Red Sweet Wine with Cherries
QUERCIANTICA VELENOSI an intriguing wine, inviting to sip more and more. Currently, it is considered as a meditation wine, to taste and savour in company, rediscovering ancient flavours.
Type: red sweet wine with cherries
The production of flavoured wines is an ancient tradition of Marche region.
Serving suggestions: Perfect with petit fours with bitter chocolate. It can also be drunk as a wine for meditation or as a digestive at the end of a meal.
To enhance the flavors and aromas, it should be served cool (8-12 ° C)
Colour: Deep ruby red with amaranth hues.
Bouquet: Intense and rich, with sensual notes of purple flowers and scents of ripe, pulpy red fruits jam.
Taste: Elegant and soft, highly persistent and fresh. It is captivating, full-bodied, tangy, fresh and well-orchestrated. Clear floral taste, round and well defined savour of sweet cherry, blackberry and blueberry jam. An intriguing wine, inviting to sip more and more.
History and tidbits - In the past sour cherry wine was produced to make robust and tannic wine more enjoyable. According to his biographer and trusted librarian Vespasiano da Bisticci, the duke Federico da Montefeltro “hardly drink wine if it was not cherry or pomegranate wine” (“quasi non beveva vino se non de ciriege o de granate”). Lately, it was considered a wine for women, to present to the fair sex for its fragrances, its smoothness and roundness. Currently, it is considered as a meditation wine, to taste and savour in company, rediscovering ancient flavours. It is called “visciolato” or more commonly cherry wine (“vino di visciole”).
The production of flavoured wines is an ancient tradition of Marche region, dating back to the Middle Age and the time of noble castles, which survives to present thanks to the farmers’ heritage. It is produced in the municipalities of Candiano and Pergola in the province of Pesaro, and in the territories of Castelli di Jesi in the province of Ancona. The recipes for this wine significantly differ from one place to the other, and from one winery to the other.
The basic ingredient for this cherry wine is an ancient variety of wild cherry, namely “visciola” (Prunus cerasus), which has a deep red colour and sour taste. Based on the traditional recipe, sour cherries are harvested when ripe, during the first weeks of July, and left to soak in sugar, partly whole and partly smashed; thus fermentation starts and slowly brings the juice to a delicate and aromatic syrup. This product is then decanted for a few days and finally filtered.
The result is a syrup with a high sugar concentration, which is added to the wine starting a second fermentation. So wine and syrup are blended together.
Fermentation is stopped when 14% alcohol by volume is achieved, with a residual sugar which makes this product more enjoyable.
Wine is teacher of patience; and we learnt to wait as necessary to get intense sips and unique tastes. Continuous care and non stop research are mirrored in the glass highlights.