According to rural tradition, freshly picked sour cherries, combined with sugar, are brought out to dry every day in the sun.
Processing method: The sour cherries, harvested in June and July, are selected, washed, dried on cotton cloths, and exposed to the sun with the sugar in glass demijohns. Once all the sugar has fermented into juice (around September/October), the sour cherries, after further selection, are packaged, along with the juice, in sealed glass jars.
Ingredients: Sour cherries, sugar.
Tasting Notes: Ruby red color, distinct sour cherry aroma, initial sweet flavor that quickly becomes tart and dry (characteristic sour cherry flavor).
Microbiological control: No bacterial count.
Excellent with low-fat yogurt, ricotta, panna cotta, mousse, and as an ingredient in dark chocolate cakes. Also excellent on their own, added to fruit salads.
Glass jar
Average nutritional composition per 100 g of finished product:
Energy 207 kcal 875 kJ
Fat 0.0 g, of which saturated fat 0.0 g
Carbohydrates 44.6 g, of which sugars 44.4 g
Dietary fiber 1.5 g
Protein 0.3 g
Salt 0.0 g
Heir to an ancient recipe, handed down from their ancestors.
In the family there is a sort of gratitude to the sea and to the time that, by shaping the lands, have shaped such a beautiful region and created a very particular terrain, suited to the spontaneous birth of wild cherries (sour cherries).
Le Cantine del Cardinale
Via G. B. Nicolini, 14/A
60030 Serra de' Conti (Ancona) Italy
tel: (+39) 0731 879532
[email protected]
