Farm: El Paraiso
Variety: Castillo
Processing: Hyper-processed*

Taste note: Apricot compote, Peach, Rose, Medium Acidity, High Body, High Sweetness

*Hyper-processing fermentation details:
1. Harvesting of 95% ripe cherries, 5% of pintonas cherries (semi-ripe).
2. Washing the cherry with ozonized water to reduce the microbial load.
3. First phase of the fermentation of cherries for 48 hours in anaerobic tanks with pressure relief valve.
4. Pulping.
5. Second phase of fermentation in mucilage is anaerobic at 18 degrees for 96 hours.
6. Washing with thermal shock (in order to transfer and fix the secondary aromas developed in the different fermentation phases of the culture medium).
- First: Water at 45 degrees.
- Second: Water at 12 degrees.
7. Controlled drying for 34 hours, with recirculation of air at a temperature of 35 degrees and relative humidity of 25%, until the grain is reaching humidity between 10% and 11%.
8. Packed in grain-pro and stabilized for 15 days.