Microlot 114h – Anaerobic Fermentation Limited Edition · 100 units
First harvest from a plot of Catucaí Vermelho planted at 1350 meters on Fazenda Baobá, in Brazil. Four years of waiting for a result that exceeded all expectations.
The fruits fermented in an anaerobic environment for 114 hours, always below 25°C, before being dried on a concrete patio. The light roast, signed by our master Lokesh Pradhan in Lisbon, highlights the winey character, red fruits, and a vibrant tangerine-like citrus acidity.
Sensory profile: winey · red fruits · tangerine · bright citrus acidity · long and elegant finish
