Cherries are harvested at over 20° Brix, then soaked for 2 hours to clean and sort. A low-oxygen fermentation follows for 24 hours at 18–22°C. At the Campo Hermoso R&D Center, carbonic maceration runs for 48 hours in 2,000kg tanks, yielding a mosto at 4.2 pH and 11.5 Brix. This mosto is inoculated with native yeast, allulose and dehydrated fruits to create a starter culture, brewed at 10ml/kg for 72 hours at 18°C. The cherries are then pulped to black honey level and macerated in 200kg reactors. Drying happens in a sun greenhouse for 10 days, followed by 10 days of stabilization with dehydrated pulp.