Whisla La mia vìsciola
Wine name:Whisla La mia vìsciola
Colour:Very intense ruby red
Nose:persistent and intense aroma of cherry
Flavour:sweet, supple and full in the mouth
Serving temperature (°C):12-14
Match with:It is ideal after meals, with dry pastry or simple cakes, excellent on ice cream
This is a sweet alcoholic drink made from Vìsciola cherries (a type of indigenous sour cherry) macerated in red wine.
The grapes for the base wine are harvested during the first 10 days in September and during the second ten days in October. The vìsciola cherries are picked at the end of June (yield 15 Kilograms/tree).
The blend of the wine where the cherries are macerated is Vernaccia Rossa di Pergola and Montepulciano.
Vinification and ageing
The fresh vìsciola cherries are macerated in red wine of the previous harvest. After 1-4 months at 18-20 degrees Celsius the mass is clarified per decantation and the liquid part is filtered, sugar is added and the liquid is then matured in steel before being bottled.
Address:Via Zoccolanti 25/A 61045 Pergola (PU)
Year of establishment:1985
Total annual production:50000
Total vineyard extension (hectares):25
Planted varietals and extension (hectares):1ha Barbera 3ha Biancame 1ha Cabernet sauvignon 1ha Chardonnay 1ha Merlot 4ha Montepulciano 0.5ha Moscato bianco 1ha Riesling 4ha Sangiovese 0.5ha Sauvignon Blanc 2ha Verdicchio 6ha Vernaccia rossa di Pergola (Aleatico clone)
Vine training system:
double/single Tuscan arch
Cultivation method in the vineyard:grass is left on the aisles between the rows of vines
Type of viticulture:in the conversion phase to be certified organic
Harvest period:mid August/mid September
Oenologist:Stefano Tonelli and Marco Gozzi
The Tonelli family have been vignerons for three generations. In 1985 Francesco, an agronomist and a sommelier, decided to leave his job as a teacher and to dedicate himself completely to viticulture and wine making: he searched for rare and old vines of Vernaccia Rossa and had them reproduced by specialised nurseries. He also helped to establish the tiny "Pergola" appellation (of a total vineyard extension of barely 45 hectares and made up of just 3 producers). Francesco is supported by his son Stefano, an oenologist, who, after having worked for a few wineries in Australia, is now helping his father with passion and dedication.