ACQUAVITE DI CILIEGIE IN CILIEGIO
Fruit: 70% Stevnsbaer and 30% Schattenmorelle.
Bottling: when the keg has given the desired refinement, it passes to dilution with source water at 46 ° degrees and subsequent filtration at 0 / -2 degrees of temperature.
Fermentation: It takes place in stainless steel tanks with pH, acidity and temperature control. The fruit after being reduced to a puree with special equipment, ferments in the presence of the core in a single mixture consisting of the two varieties mentioned above with the addition of selected yeasts to accelerate the process. The time required to transform sugar into alcohol is 4/6 days.
Serving temperature: 12°-14°
Type of bottle: Bordeaux bottle of dimensions 0.5L.
Packaging: Boxes cylinder-shaped in cases of 6 bottles for the 0,5L.
Amber-coloured with rose hint. The fragrance is fruity with trace of ripe cherry corrected from the perfume of wild wood which gives a warm nuance.
As soon as the fermentation is finished, the puree including only a part of the stones, in such a way as to give the right fragrance-flavor contribution to the final product, passes to the distillation. We use our discontinuous bain-marie still, a brand new concept which the owners themselves have worked on. At the end of the process a high grade distillate is obtained (70 ° – 73 °), which is placed in special stainless steel tanks waiting for subsequent processing.The average yield in alcohol is around 6 – 7% which corresponds to 100 – 120 grams of sugar per kg of fruit.