This involves the more “traditional” style of “drying of the grapes” or “dessication”. At harvest the grapes are carefully selected and hand-picked. They are placed in wooden or plastic crates of 5 kg each. The crates are then placed in well aeriated lofts where both temperature and humidity are controlled.

They are then left to dry for approximately 15 days, where they will lose about 40% of their original water weight through evaporation, thus concentrating the sugar content and all their natural aromas.