the process
This microlot represents a masterclass in slow-motion biology. Hand-picked ripe cherries are submerged in anaerobic tanks for over 27 days (650+ hours). By utilizing Alternative (Alt) fermentation triggers—such as specific wine yeast strains or controlled lactic acid bacteria—the estate "steers" the flavor development. This Multi-Fermented approach often involves a two-stage process: an initial anaerobic phase to build sweetness, followed by a secondary phase to refine the acidity, before being slow-dried as a Natural on raised beds
