Origin: Santa Monica Farm, Alta Mogiana
Process: Anaerobic Fermentation (60h), with Briosa yeast
Production: Exclusive microlot 

Cupping Score: 87.5

Tasting Notes:

Caramel sweetness, Bright berry acidity, Winey

Profile:
A rare and very special microlot from Alta Mogiana region. The controlled 60-hour anaerobic fermentation with Briosa yeast enhances complexity and brings forward layered sweetness, vibrant fruit notes, and a smooth liquor-like finish. A one-of-a-kind offering with limited availability.

Best served for filter (Cold/Hot)