Ripe cherries picked and taken to the Corazón de Jesús micromill. Cherries floated and skimmed before placing in bags for initial fermentation at controlled temperature of 18-20°C for 2 days.

Fermented cherries transferred to raised beds for slow sun drying over 4-7 days, with careful attention to climate and dehydration rate to preserve flavours and aromas. Once the outer cherry pulp is sufficiently dehydrated, the cherriesare returned to bags for second fermentation phase (a wine-inspired process) lasting 8-10 days at 20-22°C indoors.

Cherries then dried on patios for 15 days, with careful temperature management & movement.