C. Cassis Black Currant Aperitif Croatia it was common to create

it was common to create outdoor pressing tanks near the vineyards

A continuous fermentation was carried through the full harvest window from September through December: sorted apples soaked overnight on skins before being pressed into poly tanks

Winemaking here has also undergone a transition towards incorporating Organic practices

deep fruit

This tradition originated during the Greek colonization of southern Italy

C. Cassis Black Currant Aperitif Croatia it was common to createSubtle spice, deep fruit, and an earthy, tart finish. Made with locally sourced blackcurrants, C. Cassis' aperitif is perfect for a refreshing spritz or as a unique twist in a Negroni or a splash in an espresso martini. Treat it like a red vermouth.