Sour Cherry Wine
The production of flavored wines is an ancient tradition of the Marches which, from the Middle Ages and the noble castles through the farmers' skills, has been handed down to present times.
The sour cherry wine's main ingredient is sour cherry, an ancient variety of wild cherry (Prunus cerasus), with a dark red color and acidulous taste, also suitable to prepare jam. According to the recipe, sour cherries should be harvested when they are ripe and then should be dried in the sun. Afterwards, they should be macerated with sugar until you obtain a dense syrup which, during the vintage period, is added to the boiling must. The taste of the wine is intense but delicate, with a pleasantly slightly bitter aftertaste, while smelling it you can recognize the aromas of ripe cherry.
It is ideal with traditional sweets of the Marches, like anicini, ciambellone, and must biscuits.
