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Preparation of the fruits:

Separation of the pulp from the skin and bones,

Homogenizing the musts.


Controlled fermentation :

Inox tanks 250L.

Controlled temperature.



“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.



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


Small Batch:

200L per fruit – Y 1

350L par fruit – Y 2

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