48–72h anaerobic fermentation in whole cherry, followed by slow, controlled drying.
Profile: Red fruits, malic acidity, silky body, efreshing finish.
96–100h anaerobic fermentation with continuous monitoring of temperature and pH.
Profile: Yellow & tropical fruits tartaric acidity, silky body, rum-raisin aromatics.
Cold-controlled cherry fermentation (48h), followed by pulping, washing, and drying.
Profile: Citrus acidity, creamy body, sweet aromatics, caramel, vanilla.
A space for innovation—exploring different variables such as time, temperature, fermentation medium, and inoculation.
Profile: Floral, aromatic, highly expressive profiles.
