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Green apple, honey, raspberry, and strawberry notes.
Pink Borbon, was developed with 2 fermentation processes, of 24 hours of Pre-fermentation in cherry, followed y 36 hours of aerobic fermentation in bags in muscilage, and finished drying on rised beds for an average of 15 days.
For this micro lot, our host is Freddy Correa, who on his farm La Primavera in Bajo Encanto, decided to start last year, to develop processes together with us, which in effect has a great result! For this batch we used a 24-hour pre-fermentation in cherry, followed by a 36-hour fermentation in mucilage, and then sun-drying in racks for 15 days.
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