So begins "The Story of a Ginja"…
To make it clear from the beginning of this story, there are only two types of sour cherries: the bad ones (which include the so-so and the more or less) and the genuine ones, which are increasingly scarce.
What makes them different from all the others?
In addition to the quality of its ingredients, it is the stories and experiences that make them up. So when you are sipping a real sour cherry, know that you are tasting a piece of life, or rather, many lives.
The idea of producing cherries didn't come out of nowhere, or by chance, it was a long process, as life is, and it involved many people and episodes.
Many years ago, from story to story, from parody to parody, from conversation to conversation, one night of get-together, "someone", from the back of the table, remembered to ask:
– “O Alentejano, you who have the habit of being ingenious, why don't you produce that sour cherry as it should be?”
That “someone” was called Francisco de Santo António, the name he chose when, as Brother of Penance, he joined the Order of St. Francis of Assisi.
The “Alentejano” was a curious boy, still a little incipient and looking for his place in this life, but a friend to accompany older people and full of stories to tell.
These two “big figures” would never have crossed their minds when they met, at a dinner with friends, who, despite their age difference, over thirty years, would never be apart.
Their lives had ups and downs, sometimes closer, sometimes more distant, but the truth is that they created a friendship so solid and deep that it lasted until the day Friar Francisco decided to go to his hometown to die, leaving the “Alentejano” ” an enormous legacy, an ancestral conventual recipe from Ginjinha.
The “Alentejano” is committed not only to producing the sour cherries, respecting the original formula, but also to planting a sour cherries in his land.
… many years later, the promise was finally fulfilled, the “Alentejano”, now my husband, together with me, planted our own ginjal and legalized this project by creating and patenting this divine recipe that came to life through the brand “Ginja Conventual Franciscana” .
We invite you to taste this unique nectar and “taste” the history of our Ginja.
Suzana