Colour: ruby red with amaranthine shades.
Smell: pleasing intense, as if just made. Sensual and
persistent strawberry, raspberry, ripe wild berries, jam
aromas; scents of peach and ripe pear.
Taste: quite soft in the mouth, highly persistent without
loosing freshness. Enthralling, right body, good flavour
and acidity, good smoothness and balance. This fruit
stimulates your taste buds: fresh and ripe wild berries,
flowers, blueberries, cherries. An enthralling wine, gently
intriguing and tempting you to drink one more glass and
Wine Advocate 89 points - The Non-vintage Vino di Visciole is an unusual red dessert wine made partly from dried cherries. The best I can do to describe it is to draw a comparison with some of the sweeter Sagrantino passitos of Umbria. A long, polished finish rounds out this beautifully balanced wine. Cookies and jam tarts seem like natural choices for pairing. Anticipated maturity: 2009-2012.
In the past, sour cherry wine was used to make robust and tannic wines more pleasurable. Duke Federico da
Montefeltro, according to his trusted biographer and
librarian Vespasiano da Bisticci, “quasi non beveva vino
se non de ciriege o de granate” (almost drank no wine,
except for cherry or sour cherry wine). Afterwards this
wine was regarded as a feminine wine, apt to honour the
fair sex with its aromas, smoothness and roundness: today it is regarded as a meditation wine, to be savoured and tasted in someone’s company, rediscovering lost tastes. This wine is also called visciolato or, more often, vino di visciole. The Marche region tradition of aromatizing wine is an ancient tradition that, from the Middle Ages and
aristocratic castles, through farmers’ wisdom, survived
until today. Its region of choice is the area of the municipalities of Candiano and Pergola, in the surroundings of Pesaro, and the Castelli di Jesi, in the area of Ancona. The recipes for this wine significantly differ from place to place, from winery to winery. The basic
ingredient for vino di visciole is sour cherry (visciola), an
ancient wild cherry species (Prunus cerasus), a deep dark red and slightly sour cherry. Based on the traditional
recipe, sour cherries are harvested – they ripen during the
first weeks of July – and left to soak in sugar, partly whole
and partly smashed. This product is then decanted for a
few days and finally filtered. A syrup with a high concentration of sugar is thus obtained, which is then
mixed with wine. This triggers a re-fermentation process
combining the two different identities (wine and syrup).
Fermentation stops when a 14 % alcohol content and the
resulting residual sugar makes this product pleasant.
|Alcohol content: 14%
|perfect with cherry and sour cherry tarts and pies.
It can also be savoured as meditation wine or digestive to
conclude a meal
|Velenosi Ercole’s farm was established in 1984, thanks to the will of two young entrepreneurs, Angela and Ercole Velenosi. They have been operating in the wine sector for just a couple of decades, but their passion has allowed them to rapidly learn and improve their growing and winemaking techniques, create a winery with state-of-the-art and advanced equipment and produce excellent wines. In 2005 the company has strengthened its leading role in the Marche wine-producing industry after Paolo Garbini, a former businessman of the poultry-farming industry, joined the firm. Attilio Pagli is our wine-making consultant.