Its story started a year and a half ago, when we took some wort fermented with Saison yeast and shipped it to a five-ton foeder barrel courtesy of maestro Campari from Birrifico Del Ducato. After 365 days we cranked it open and pumped it into a chamber along with 200 kilograms of fresh cherries, with and without pits. We let it sit for another five months and, in 2019, we knew its hour had come.

A seasoned farmhouse ale with a noble, slightly acetic sour cherry flavour softened by the wine tones of the foeder.