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  • Vino di Visciole Cerasus di Cantiano
  • Vino di Visciole Cerasus di Cantiano
  • Vino di Visciole Cerasus di Cantiano

Vino di Visciole Cerasus di Cantiano


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The Duke Federico da Montefeltro did not drink other wine than Vino di Visciole, sweet wine produced exclusively in the Marche, made with Visciole cherries, sugar, spices, grape must and wine. With an intense red colour and an unmistakable aroma of cherry, Cerasus di Cantiano is definitely an Italian delicacy with fruity scents and soft and round tastes. It is considered a wine for meditation, to savour and taste to rediscover ancient and noble flavours, accompanying the traditional pastry.

Type: Sweet Wine "Vino di Visciole"
Producer: Azienda Bussotto
Made in: Marche (Italia)
Alchol Content %: 14% vol
Taste: Soft and round
Scent: Fruity with spices notes.
Colour: Deep red

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In the past the Vino di Visciole sweet wine was produced to give pleasantness to robust and tannic wines. Later it was considered a wine for women to use as a tribute to the fair sex for its perfumes, its softness and roundness: today it is counted among the meditation wines to sip and taste with friends as an accompaniment to desserts and pastries. The Vino di Visciole is a typical wine, produced exclusively in the Marche Region.

Azienda Bussotto aims at maintaining a fruit that represents a pearl of food excellence of the Marche, the Visciola of Cantiano (small town located in the Province of Pesaro Urbino). The family business offers on the market small pearls of taste and quality, that stand out for their rarity and the difficulty of access to them. Few people will have the pleasure of tasting their products because there are few fruits in the area. People having tasted them, felt in love with these fruits and everything that is able to give.

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, sweet and sparkling wines match best with baked products, creams, dried fruits and aged cheeses. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.

Wine, visciole cherries, sugar, natural flavors. contains Sulfites

For a special after dinner or a romantic break, Cuori di Cacao Cookies of Rinascimento a Tavola with a glass of sweet wine Vino di Visciole.

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