Cutina Liquori Ratafià 19° 100 Cl.

The Ratafià Cutina liqueur is obtained through the maceration of black cherries in red wine (Montepulciano), at a controlled temperature for approximately 40 - 50 days. During this period it is essential that the temperature of the "must" is constantly controlled by our operators so as to allow the finished product to enhance its organoleptic characteristics. Subsequently, the black cherries are extracted from the maceration and processed with the help of the hydropress, which extracts the aromas that are still present in them. Now, the concentrate resulting from maceration and pressing is mixed with water, sugar and alcohol and then left to rest for approximately 15 - 20 days in steel tanks. During this period the liquor naturally decants, that is, any sediment settles at the bottom of the tank. Now, the Ratafià Cutina liqueur, with its sweet and delicate flavor, can be enjoyed in company.