Casella Muzighin: from sour cherries, excellent Marche wines.

Podere Casella Muzighin is a company located in Urbania, one of the most beautiful areas of the Marche region: the ancient Casteldurante, also known as Orsaiola, in the upper valley of the Metauro River. Here, in the magical area near Urbino, the heart of the land pulses with life and enriches its fruits with the natural flavor of things made as they used to be.

Podere Casella Muzighin: the company and its history

In this wonderful land, on a plot of 5.5 hectares, lies the Pizzoni family business, purchased in 1980. The land was then enriched in 2004, among the rows of ancient vines, with the Aleatico vineyard: the vineyard is cultivated only with products allowed in organic farming, currently in the conversion phase.

After an intense effort of fifteen years, the productions of Podere Casella Muzighin have diversified: in particular, the production of visciola wine has been expanded and developed, the main product of Podere Casella Muzighin. Along with visciola wine, the production of Aleatico passito, visciola jams, visciolata, and the famous distillate has also been developed. All of this is done while respecting the tradition that makes these products unique and precious, a great treasure of the territory: original and high-quality products that only artisanal production can guarantee.

Podere Casella Muzighin: from visciole, only artisanal quality products

Podere Casella Muzighin of the Pizzoni family produces only high-quality products, made entirely by hand, using visciole as the main ingredient. This is a very ancient variety of wild sour cherry, known since the time of ancient Rome, when it grew along the Via Flaminia.

Among all the varieties of sour cherries, visciole are the most sought after for their characteristics: they have a very intense flavor, not overly sweet, and present a captivating, slightly nutty finishing note; the sensation on the palate is fresh and slightly tart, and these characteristics make the fruit a very versatile ingredient, suitable for various uses. The visciola cherry tree resembles that of a plum, which presumably is where its botanical name, "prunus cerasus," comes from. The leaves are small and dark green, and the fruiting body is small, with a long stem and a large seed in relation to the fruit. The visciola is smaller than the sour cherries and turns a dark color when ripe.

The visciole from Podere Casella Muzighin are rootstock plants propagated by transplanting the suckers found near adult trees. Visciole are usually not eaten fresh, but are the base for excellent jams and other traditional products. The fruit is rich in natural antioxidant qualities.

Podere Casella Muzighin: the products

The products of Podere Casella Muzighin are diverse, all made with visciole: wine, aquavite, visciola jam, and visciolata, named Visciole al sole.

The Visciolata or Visciole al sole is prepared with visciole in their natural form. The best ripe fruits are selected to be jarred, adding granulated sugar to fill all the empty space; the jar is sealed and placed in a sunny spot for 30-40 days until the sugar is fully dissolved. In this way, the fruit is syruped but does not ferment, and it can be consumed even by children. The visciolata is perfect for enhancing fruit salad or ice cream, for granitas, or for other types of desserts. But above all, it is delicious on its own, to fully appreciate the characteristic taste of the fruit.

The visciola wine Il Serafino, one of the typical products of the Marche region, particularly from Montefeltro. It is obtained from the fermentation of visciole with sugar at controlled temperature, followed by the addition of the wine from the previous year. The mixture is allowed to rest for four years before being bottled. Only then can you savor an unrepeatable wine like that of Podere Casella Muzighin, a full-bodied yet clear wine, ruby red in color with an intense aroma of visciola in spirit. On the palate, it is sweet, warm, smooth, and pleasantly fresh, with a good tannin structure. A special note should be made about the name Serafino, referring to the one who has always produced the visciola wine for the family, Serafino Pizzoni. The Serafino from Podere Casella Muzighin evokes the feelings of serenity and pleasantness of home, tradition, and family. The ideal pairing is with a well-aged cheese, but also with some pastry products, particularly fruit tarts and chocolate-based desserts.

The visciola jam Serenella is produced exclusively with visciole and a small amount of refined cane sugar, and is processed at low temperature to maintain all the organoleptic and beneficial qualities of the fruit. The name Serenella is a homage to Serena Pizzoni, the wife of Serafino, the creator of the products of Podere Casella Muzighin. The visciola jam is ideal for spreading on bread at breakfast, but it is also perfect for making delicious fruit tarts and chocolate cakes. It is also worth trying with fresh and soft cheeses.

Podere Casella Muzighin: the excellence of artisanal production of wines and products with visciole, from the Marche territory, with passion.

S&M