TECHNINCAL
INFO

Process:

Preparation of the fruits:

Separation of the pulp from the skin and bones,

Homogenizing the musts.

Controlled fermentation :

Inox tanks 250L.

Controlled temperature.

Inoculation:

“Champagne” yeasts for Y1,

Separation of the yeasts to incubate fruit by fruit for the following years.

Fermentation: 7 y 9 days.

Distillation (x2) copper pot stills (Mezcalero).

12 month aged in glass before bottling.

Yield:

10 Kg fruit / L of distill at 65% (approx.)

Small Batch:

200L per fruit – Y 1

350L par fruit – Y 2