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50% fermented Montepulciano and 50% sour cherry syrup 120g residual sugar Viscous and still driven from a good freshness It's all about the visciola, the indigenous cherry from abruzzo that helps making the ratafia as well in the region. This is fun! — a year ago
Ceccherini Cristiano
50% fermented Montepulciano and 50% sour cherry syrup
120g residual sugar
Viscous and still driven from a good freshness
It's all about the visciola, the indigenous cherry from abruzzo that helps making the ratafia as well in the region.
This is fun! — a year ago