The Bar Journal

Following the resurgence of aromatise wine, vermouth and amaro to day we would like to share with you an original product from south of Italy : Visciolata del Cardinale.

This sublime liquid is a blend of Italian wild sour cherries and Cabernet Sauvignon grapes. After harvest in June the cherries are stored in demijohns in the sun and sugar is added as required.

This whole process including the harvest is manual as this wine is genuinely artisanal. About three months later the juice is removed for use later. The remains are filtered and put into the must from local grapes. A second fermentation then takes place, the juice is added back to intensify the cherry flavour and the wine is stored in stainless steel vats to mature. After about nine months the wine is bottled.

Immediately the cherry aroma is apparent on the nose, a deep sour cherry aroma not the usual bright red cherry one. Visciole cherries are small, dark and sour, a little like amarene but maybe smaller and more flavoursome.

This aromatise wine has an intensesweet and sour taste profile, fruity top notes over dark-chocolate depth. In the long finish the tannin comes through and the intensity and interest is maintained.

For a sublime Aperitivo :
40ml Grey Goose La Poire vodka
25ml Amer Picon
25ml Visciolata del cardinale

Serve over ice cubed and garnish with grapefruit peel zest

SALUTE!

GIUSEPPE GALLO