Description:The cherries were harvested in the Caballeriza region of Jaramillo on Feburary 5th and put in a sealed steel tank. The anaerobic fermentation took place from the 5th to the 9th of February (96 hours in total). Like a beautifully aged wine, this lot is extraordinary. TASTE NOTES: Deliciously aged winey natural with intense jasmine florals, tangerine liqueur, blueberries and a creamy peach body.
Lot name: Caballeriza Carnaval Natural
Drying: Slow dried in African raised beds from February 9th to March 11th (30 days)