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The Visciola is a small wild black cherry (Prunus Cerasus). The ripe fruit of the sour cherry is washed and dried. It is then placed in the jars which are filled with sugar. Closed pots are placed in the sun on wooden boards for 38-45 days. In this period, the sun provides for the slow dehydration of the small fruits and the dissolution of the sugar, aided by the dexterity of the man who diligently moves the vessels every two days throughout this period. In this way the natural syrup is formed which is also the governing liquid of the dehydrated sour cherries. It is a unique product not only for the particular processing but also because the syrup that is formed is made only of its own juice, without water.

WITHOUT GLUTEN, WITHOUT PECTIN, WITHOUT DYES, PRESERVATIVES OR ANY CHEMICAL ADDITIVES