Recipe by Vitangelo Galluzzi, resident chef at Masi Tenuta Canova
Wash the cherries, cut the stalks to about 3mm length and leave to dry on a clean cloth.
Put the dry cherries into a sealable glass jar, add the sugar, some lemon peel, the cloves and the cinnamon.
Cover the cherries with grappa and seal the jars with an airtight lid.
Leave the cherries to mature for at least two months in the pantry.