Partner Series
PINK BORBON CREATION
Washed
Refreshing profile, malic acidity followed by red fruits with a lingering body.
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Altitude1.800 MT |
VarietyPink Borbon |
RegionHuila |
Refreshing profile, malic acidity followed by red fruits with a lingering body.
Washed
This Pink Borbon was developed with 2 fermentation processes, 24 hours of pre-fermentation in cherry, and then followed by 36 hours of aerobic fermentation in bags in mucilage. To finish the process, drying on raised beds under the sun for an average of 15 days.
Freddy Correa
La Primavera
For this micro lot, our host is Mr. Freddy Correa, who in his farm La Primavera in Bajo Encanto, decided to start last year, to develop processes together with us, which in effect has a great result! For this batch we used a 24 hour pre-fermentation in cherry, followed by a 36 hour fermentation in muscilage, and then sun-drying in racks for 15 days. Para este segundo semestre, traemos de vuelta nuestro Pink Borbon Creation, siendo esta la 4ta vez que trabajamos junto con el profesor Cesar en Pitalito Huila, con quien hemos desarrollado junto con productores aliados este perfil unico, el cual sentimos que refleja todo lo que uno busca en un borbon rosado.
