Le Cantine del Cardinale

Le Cantine del Cardinale
Via G. B. Nicolini, 14/A
60030 Serra de' Conti
Ancona - Italia

Tel: (+39) 0731 879532
Sito - cantinedelcardinale.it
Email - cantinedelcardinale@gmail.com

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""The love of sour cherry, in a timless tradition, grow products of rare quality"

The Cardinali family is composed of Amalia, Giovanni, the two sons Luca and Cristiano, their respective wives, Giselle their daughter, her husband, and six grandchildren who all live in Serra de'Conti, a beautiful small medieval town in the province of Ancona, in the Marches, Italy. The family inherited an old recipe dating back to the mid '800, that was passed on from generation to generation and decide to bring it to life. 

Talking with Giovanni and his sons you are aware not only of their respect for tradition but also of their rescpect for nature, the rain the wind the sun, every change in the weather and in soil conditions is important to them as all these elements create the ideal growth conditions for the PRUNUS CERASUS AUSTERA Variety from which visciola is made from. 

And it is with the aim of carrying on the tradition and preservation of ancient tastes and methods, that the Cardinali family decided to take on the production of the "VISCIOLATA DEL CARDINALE".

The cherry tree Prunus Cerasus Austera produces the "Visciole" a sour cherry. In the Marche region Visciola wine was originally produced to make the strong wines of the Castles of Jesi, like Rosso Piceno or Rosso Conero more pleasant for the ladies. Nobility and clergy enjoyed it as a dessert wine calling it "Wine of the angels". For the peasants, Visciola wine was reserved to celebrate special occasions. They used to call it "The blood of the witches" and ascribed to it aphrodisiac properties. In June, the wild cherries are harvested by hand, they are put in glass jars with sugar exposed to the sun until September, when the juice is removed. The cherries are then added to the must so the grapes and cherries ferment together until March. At the end of March, the juice is added to the what is now wine. The wine remains in barrels for six months, then after being bottled, is aged for two months before being sold.