This lot comes from Mió’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.