Aventura Singani
Process
01.
Harvest
In the Cinti Valley’s high altitudes, Muscat of Alexandria grapes are handpicked during the harvest season from February to April. This manual selection of ripe fruit ensures optimal quality. Harvesting is usually done in the early morning or late evening to maintain the grapes’ delicate flavors.
02.
Destem, Crush & Ferment
The process begins with destemming and crushing the grapes to extract the juice. Next, the grape juice undergoes fermentation, where natural yeasts convert sugars into alcohol. Throughout fermentation, the juice transforms into natural wine, acquiring its distinct flavor and aroma.
03.
High-Altitude Distillation
The natural wine is then distilled in high altitude providing a gentler process due to lower boiling points, preserving delicate flavors and aromas. Cooler temperatures contribute to slower distillation, resulting in a smoother, more refined spirit with a distinct Andean terroir.
04.
Rest
Singani is then rested in stainless steel tanks, allowing its flavors to harmonize and mellow. This resting period lasts 8 months, giving the desired characteristics for Aventura Singani.