Raffatìa Ciociara

It is a liqueur similar to Cherry, typically from “Ciociaria” obtained, as tradition dictates, by infusion from sour cherries with wine of Atina or Cesanese del Piglio. After a period of infusion, the yield can be further added with alcohol. Rattafìa will be barriqued in 100-litre French Limousin oak barrels for a period of 3-6 months. After Rattafia aging, the barrels will be used for the aging of grappa or brandy in Distilleria Prete, or utilized elsewhere for the aging of whisky. Excellent for recreational and meditative use, Rattafìa “Ciociara” contains the nectar of so called “visciole”, wild cherries slightly acidulous, which is inebriated by the body of red wine to give a fresh and fruity flavour of violets, flowers and fruit, sweet, with fragrant almond sparkles and spicy notes of cinnamon and cloves. The recipe of the Master Distiller is inspired by the recipe used and passed on by Luigina, a lady from Ciociara. Rattafia’s alcohol content is 17-25% vol.