Our delicious “Griottes à l’ancienne” are elaborated from a selection the best cherries.
After cheeking, sorted out and  pitted, we leave our young cherries wallowed in a mixture consisted of neutral alcohol for fruits in 40 % and a syrup of sugar.
Following a maceration of one month, we begin the sugar phase which is going to make them crunchy by dipping them into boiling sugar syrup.
We do not have more than to pack them in jars for your biggest pleasure by plunging them into a liquid in 16 ° consisted of some cherries maceration juice and distilled water at 15 %.