Wild Cherry Wine

To going along the working phase of one time, the “Morello Austera” firm base on an old recipe meticulously preser ved, it has wanted to repropose a sour cherry wine called MorelloAustera. Adding to wine of Sangiovese grap, typically of that zone, wild cherry, species and sugar subjected to long times of ripening, the firm obtains a nectar to taste like aperitif iced to 0°, otherwise served to 8-10° accompany it to dry confectionery and cheese of middle maturing, or to 13° with dark fondant chocolate.
Technical characteristic:
Percentage gropes mix: Sangiovese
Production in HI: 400
Availability as bottles: 50.000
Fermentation: in steel barrels
Alcohol content% vol.: 14,5

Wine-making only fower must, matured in steel for about 10 month, in june add the wild sour cherries fermented to 25°
for about 30-40 days, it rest in steel into 3-4 months following at a temperature of 0° refinement inside the bottle 2 months.