Fruity character with complex acidity, a bright and clean cup. Fully ripped cherries mixed with CIMA yeast solution. Fermented for 65hrs in anaerobic seal tank with one-way valve at 28-30°C with end pH 4.2. Sun-dried at ~45° for 7 days to reduce moisture to 20% and rested in sealed bags for another 7 days. Final sun-dried until reaching targeted moisture of 11.5%.