Corrado Tonelli Visner Di Pergola Sour Cherry, Italy

The production process of this meditation “nectar” starts in June, when the wild plant of sour cherry (Prunus cerasus), a very common plant in the Pergola’s rural hills that grows spontaneously is harvested. The harvest of these fruits is done by hands and then they are immediately taken to the cellar where they are de-stemmed, washed and put in infusion with the local red wine of the year before (Montepulciano and Sangiovese) and with sugar.