This lot comes from Mio's overripes programme, where cherries that have begun to dry on the tree are rethought rather than written off. Around 50% of the harvest was overripe, then fermented in closed tanks for 72 hours using Saccharomyces cerevisiae – a yeast more commonly associated with wine and beer – alongside added glucose and fructose as fermentation substrates. Under these controlled conditions, the cherries are able to shine, transforming ripeness into flavour, challenging traditional Brazilian flavour profiles.

This lot comes from Mio's overripes programme, where cherries that have begun to dry on the tree are rethought rather than written off. Around 50% of the harvest was overripe, then fermented in closed tanks for 72 hours using Saccharomyces cerevisiae – a yeast more commonly associated with wine and beer – alongside added glucose and fructose as fermentation substrates. Under these controlled conditions, the cherries are able to shine, transforming ripeness into flavour, challenging traditional Brazilian flavour profiles.