This natural lot by Goshen comes from Finca Rosita, where Rosa Aramayo showcases the bold character of the Pacamara variety. The cherries ferment anaerobically for approximately 96 hours, then dry slowly on raised beds for 20 to 25 days to develop depth and maintain the fruit's clean and bright appearance. This oxygen-free process preserves the variety's distinct character and adds a polished sweetness. In the cup, expect notes of blood orange and Bing cherry with a lightly bittersweet finish that hints at a Negroni.