Name: VISCIOLATA DEL CARDINALE - Le Cantine del Cardinale
SKU: 25893
Availability: InStock

Quantity of product THUNFISCHSALAMI 200gr - TONNOMAREMIO can not be less than 2
Quantity of product Post Island (Beer Cocktail) - Birrificio 17 can not be less than 5
Quantity of product Pate' di Olive e Mandorle - Luisa Pantaleo can not be less than 5
Quantity of product Fig jam 50g - Borgunto can not be less than 4
Quantity of product CARDINALE VISCIOLE EXTRA CONFECTIONERY 250 gr - Le Cantine del Cardinale can not be less than 3
Quantity of product Tropfen von St. Martin - Templer-Keller can not be less than 3
Quantity of product Mirabolani Extra Jam 270g - morelloAustera can not be less than 5
Quantity of product TUNA SALAMI 200gr - TONNOMAREMIO can not be less than 2
Quantity of product THUNFISCH SALAMI 100gr - TONNOMAREMIO can not be less than 3
Quantity of product Olio extra vergine di oliva bio 0,75 lt - Luisa Pantaleo can not be less than 2
Quantity of product Confettura Extra Pera Angelica 225g - morelloAustera can not be less than 4
Quantity of product MACCHERONCINI LISCI DI GRANO DURO SENATORE CAPPELLI - Mulino Val d'Orcia can not be less than 6
Quantity of product Orange and Ginger Marmalade 225g - morelloAustera can not be less than 4
Quantity of product Postumia Spritz (Beer Cocktail) - Birrificio 17 can not be less than 5

“Postumia Spritz (Beer Cocktail) – Birrificio 17” has been added to your cart. View cart

VISCIOLATA DEL CARDINALE – Le Cantine del Cardinale

WineHunter Award 2024
We are proud to announce that our Visciolata Del Cardinale has been awarded the prestigious WineHunter Award 2024, internationally recognized for its quality and excellence. A wine that represents the best of our artisanal production. Excellent at the end of a meal as a dessert wine, paired with dry pastries and dark chocolate. Also excellent as an aperitif paired with Prosecco (so-called Spritzsciola). Ideal base for cocktails and for cooking red meats.
Type of Grapes/ Ingredients: Montepulciano and Cabernet Sauvignon, Visciole and Sugar.
Processing Method: Ripe sour cherries, with added sugar, are placed in the sun in stainless steel barrels from June to September. II aromatic nectar produced is processed for about 12 months along with Montepulciano and Cabernet must, according to an elaborate recipe that has been handed down for generations.
Storage: If stored at cellar temperature it can be aged. 14% Vol / 140 Gr/liter

Availability: In Stock

Category: Wines, beers and vinegarsTag: Le Cantine del Cardinale