
Podere Casella Muzighin’s Bio Visciolata is truly extraordinary! Also known as Viscioles al Sole, visciolata is made using visciole in the simplest and most natural form. Visciole are a variety of wild and very ancient sour cherry that has grown spontaneously in the area since antiquity and is characterized by an intense flavor, not too sweet, with an intriguing almond-like aftertaste that creates a pleasant fresh, tart sensation. In this traditional preparation, the whole ripe fruits (still with the stone), the healthiest and largest ones, are placed in jars and then granulated sugar is added so as to fill all the empty spaces. The jar is hermetically sealed with a screw cap and then placed for 30-40 days in a sunny place until the sugar is completely dissolved. The fruit thus becomes syrupy but does not ferment and can therefore also be consumed by children. Taste it: they are delicious!
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Podere Casella Muzighin’s Bio Visciolata is truly extraordinary! Also known as Viscioles al Sole, visciolata is made using visciole in the simplest and most natural form. Visciole are a variety of wild and very ancient sour cherry that has grown spontaneously in the area since antiquity and is characterized by an intense flavor, not too sweet, with an intriguing almond-like aftertaste that creates a pleasant fresh, tart sensation. In this traditional preparation, the whole ripe fruits (still with the stone), the healthiest and largest ones, are placed in jars and then granulated sugar is added so as to fill all the empty spaces. The jar is hermetically sealed with a screw cap and then placed for 30-40 days in a sunny place until the sugar is completely dissolved. The fruit thus becomes syrupy but does not ferment and can therefore also be consumed by children. Taste it: they are delicious!
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