Cardinale's Sour-Cherries in Juice

The sour-cherries are harvested in June and July are mixed with sugar, placed in glass demijohns and steel barrels, They are brought out in the sun for fermentation and mixed daily until September. At the end of fermentation they are selected and packaged.

INGREDIENTS:

Sour-cherries (Prunus cerasus var. Austera) sugar, sun.

ORGANOLEPTIC CHARACTERISTICS:

Ruby red colour,  with a distinct sour cherry aroma. Sweet taste initially, but quickly acidic and dry (typical sour cherry flavour).

PAIRING:

Ideal with desserts in general based on chocolate or vanilla, panna cotta, ice-cream garnishes, or added to low-fat yogurt. In the summer it becomes a refreshing drink if mixed with fresh water or added to crushed ice.