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They're just cherries preserved in sugar syrup, right? Wrong. They're Amarena cherries, deep black fruit known in northern Italy for their puckering sourness. And they're steeped in a syrup made from sugar and cherry juice, just as they have been for a century by the Fabbri company in Bologna.
For the full article, check out the new issue of Wine Spectator, on newsstands October 31, 2006.
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