“La Fenice”, a dream come true; the desire to create a product immersed in the tradition of the Ciociare lands. La Fenice wants to re-propose almost forgotten flavours, aromas and emotions, rediscovering the craftsmanship of a sublime “grandmother’s” recipe. The purpose of the company is to offer something which, having its roots in the most ancient peasant traditions, brings to the fore a renewed and refined flavor, to meet an increasingly demanding audience that is increasingly attentive to quality and refinement. The goal of La Fenice is to fascinate the most refined palates, cultivate our passion and share the love for good things.
La Fenice moves away from the stereotype of a sweet and too alcoholic product. Similar products on the market, in fact, have alcohol content between 25% Vol. and 30% Vol., vice versa, our Company has chosen to contain the alcohol content (18.50% Vol) and, consequently, has been able to reduce the quantity of added sugar. All this to make the product more balanced and to enhance its main components: wine, 100% Cesanese from Olevano Romano (Cantina Buttarelli), structured and with character, with an evident hint of red fruits; black cherries, splendid fruit, with an unmistakable sour and uniquely decisive taste; white almond that gives the whole a velvety fragrance and that manages to integrate delicately in a concert of freshness and almost forgotten flavors. La Fenice represents a novelty in the panorama of food and wine; with its low alcohol content, the result of the maceration of black cherries in wine, and its balance between aromas and flavors, it offers the possibility of a transversal use: as a dessert, as an alternative to classic liqueurs or distillates or as a ‘fortified’ wine to combine with desserts, dry biscuits or dark chocolate. We recommend serving La Fenice at a temperature of 10-12 °C.
How La Fenice is born
Maceration of cherries in red wine in stainless steel containers. The duration of this first phase is approximately 30 days.
Filtering of wine with the use of a pump and a cardboard filter. Squeezing of the cherries by means of a press, the juice obtained is filtered. The wine and the juice are then mixed and the mixture thus obtained is filtered.
Addition of sugar, ethyl alcohol 95% Vol., white almond essence. The finished product thus obtained is left in steel for approximately 10 days.
Bottling of the finished product by means of a stainless steel filler. Once bottled, La Fenice is ready for distribution.
History and tradition
La Fenice is inspired by the Rattafia Ciociara whose origin dates back to the early 1900s.
In fact, it is said that before the First World War, in the absence of medicines, it was customary to give a glass of Rattafia to children and the elderly as an antiseptic, as a source of vitamins and sugars.
It was also used as a digestive and as a remedy for various physical ailments.
The elderly tell that at the time of the “Spanish flu”, the flu pandemic which between 1918 and 1919 spread throughout almost all of Europe, anyone who had taken this liqueur would have been saved from the disease.
A late 19th century recipe handwritten by Mrs. Maria Coletti Sipari is now kept in the Buriani private archive in San Donato Val di Comino (FR), the woman’s birthplace. We read: “One kilo of cherries, one liter of good red wine, a quarter of spirits, a quarter of sugar. Flavors. The infusion is placed in the sun for thirty days, then the cherries are pressed in a small press and the liqueur is made.”
But popular tradition wants to trace its origin much further back in time, to the era of ambassadors and rulers who, usually discussing both peace and war around laden tables, used to seal the agreements by toasting with this tasty drink and exclaiming : “PAX RATA FIAT” from which the name would derive.
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