Zug, Etter, 700 ml
The old trees from which the wild cherries are harvested for this Kirsch grow on the margins of the forests in the Zug region. They are grown wildly, have no specific name and are certainly not varietal. The distillate of the hand-picked, fully ripe and highly aromatic small cherries with their unmistakable sweetness is allowed to mature for many years in 50-litre demijohns. By the way, it takes 9.5 kg of fruit for 70 cl of wild Kirsch! The result is impressive! Many non-Kirsch drinkers have become absolute Kirsch fans thanks to the finesse and harmony of this one.
|Serving temperature:||12 to 16 °C|
|Vinification:||fermentation in steel tank|
Switzerland – A small country with enormous diversity
Switzerland is famous for its banks, watches, and cheese, but not necessarily for its wine. The Swiss didn't invent wine, but they have been extremely open and curious to it. Wine culture arrived in what is now modern Switzerland via several routes: from Marseilles to Lake Geneva and the Lower Valais region; from the Aosta Valley through the Great St. Bernard Pass to the rest of Valais; from the Rhone through Burgundy, across the Jura Mountains to Lake Constance; and from Lombardy to Ticino, and then on to Grisons.