Thermal Shock Washed: Ripe cherries picked and floated, held in sealed drums for a 16 hr anoxic ferment.

Cherries are dry pulped, returned to drums for 24 hr anoxic ferment, then washed with 45°C water (thermal shock). Inoculated with Gesha/Sidra/Rosado mossto starter culture inoculated with a hybrid yeast strain (S. cerevisiae x S. bayanus) for 36 hr ferment below 25°C, with a 5°C fermentation crash cold wash. Dried for 76 hrs at 40°C, then stabilized in GrainPro.