Aroma: Milk chocolate, brown sugar, and ripe stone fruit with a gentle fermented sweetness.

Body: Creamy, medium body — smooth and round.

Flavour: Milk chocolate and caramel upfront, then plum/fig and soft red-fruit, finishing with a clean cocoa-nut sweetness.

Sweetness: Rich, syrupy sweetness (toffee/brown sugar).

Acidity: Medium, malic-style (apple/stone fruit) — balanced and not sharp.

Anaerobic Fermentation. Ripe cherries are sealed in low-oxygen tanks/barrels for a controlled fermentation phase to amplify sweetness and fruit complexity, then dried slowly (often on patios/raised beds) to stabilise the profile.

Region: Alta Mogiana, Brazil (border region of São Paulo & Minas Gerais).

Farm / Producer: Select smallholder producers from the Alta Mogiana region.

Variety: Catucaí (a Brazilian cultivar widely grown in the region).