Oak barrel-aged mixed-fermentation sour ale with cherries, fermented with Brettanomyces Bruxellensis yeast.

This beer was made by macerating two different varieties of Vignola duroni cherries (one sweeter and juicier, the other more tart) in a beer previously aged in oak with brettanomyces Bruxellensis and wild yeasts and bacteria present in the Ca' del Brado cellar.

The resultant is a ruby-​​coloured beer with fruity notes of cherry, a pronounced fruity freshness, a hint of spice, sour cherry and leather. A subtle acetic presence mingles with the complexity given by the wood.