The morning started with people showing up at our house for a walk in the lavender field and an explanation of lavender, how it grows, different types, what it’s used for and so on. Showing a group of people different varieties of lavender.
Visciolata del Cardinale is a tipical and traditional drink for the Italian region of Le Marche on the Adriatic coast. Strictly in accordance with an ancient recipe dating back to the middle of the 18th century, wine from selected grapes is mixed with the juice of sour cherries and sugar.
Method of production: In the month of June the sour cherries, picked by hand, are mixed with sugar, put in glass recipients jars and placed under the sun until September. The juice is then taken away and closed in barrels. The remaining sour cherries are then left to ferment with red wine must until March. At the end of March the juice is added to the fermented must which in the meantime has become wine. The product remains in the barrels for 6 months for refining, then it is bottled and left other 2 months to refine once this period is over the Visciolata is ready to be consumed. Alcohol: 14% ABV Serving: 13-16°C in small glasses Pairing: It is particularly delicious with chocolate desserts, fruit flans,ice cream or a strong cheese.
Via Mariano Pallottini
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