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Serravinci

London

Two unique ranges of premium Italian liqueurs, spirits, and wines.

First our sour cherry drinks. A few years ago, Rob and Jane at the end of a dinner in Le Marche, Italy had four bottles plonked on the table-grappa, amaro, limoncello and a mysterious fourth one containing a dark red liquid, which was the sublime cherry-infused dessert wine called Visciolata made with sour cherries and grapes. Soon afterwards, Rob and Jane met the family that produce Visciolata in Serra de' Conti, a beautiful medieval hill-top village and started to import their drinks.

We chose our company name Serravinci for a reason. The first part (Serra) is taken from the name of the town where Visciolata is produced. The second part is after Leonardo da Vinci, because he was very fond of cherries and used them in a number of his paintings and because he was born in Florence, which is not far from Le Marche.

The wine is made according to an ancient family recipe and using old techniques involving a lot of hard work! All the cherries are grown within a few miles of the cantina and are hand-picked by the family and their friends. The whole process from picking to producing the bottles ready to sell takes about 18 months and to cap it all the drinks are vegan and vegetarian.  Our Visciolata and Acquavite are truly artisan!

The second range is our stunning liqueurs which have been selling brilliantly. These are produced for us in Le Marche quite near Serra de' Conti. The Serravinci range of liqueurs consists of no less that 12 different flavours which we try to add to each year.

 

We're not the only ones who love them!

Matthew Jukes wine writer for Daily Mail said:

"Visciolata del Cardinale.  This is an extraordinary elixir – made from dried sour cherries and sweetened Cabernet Sauvignon wine.  Designed to be drunk with chocolate puddings or after supper, as a thrilling digestif, the cherry flavour here is utterly mesmerising.  I have never tasted anything like this in my life".

 and according to Fiona Beckett wine writer for the Guardian:

"If you're giving food as a present, it's a nice touch to give a bottle to go with it. In the case of indulgent chocolate treats, that could be a bottle of port or sherry, such as........or the truly delicious Visciolata del Cardinale, a sweet wine made from cabernet sauvignon infused with dried sour cherries".