Haan Rodrigo Sánchez (Geisha)

Rodrigo Sánchez first planted the revered Geisha variety at his Monteblanco estate in 2015, embarking on a long-term commitment to understanding and nurturing this exciting cultivar. Through years of careful observation, continual learning, and meticulous farm management, the Geisha trees have fully adapted to Monteblanco’s terroir and now thrive with remarkable consistency.

At peak ripeness, cherries are selectively harvested and floated to remove defects before being immediately pulped. The pulped cherries are then sealed in GrainPro bags and transferred to a temperature-controlled fermentation cellar maintained at approximately 53°F (12°C), where it undergoes an extended cold fermentation lasting 76 hours. Following fermentation, the remaining mucilage is carefully removed before being washed and then prepared for drying, beginning a deliberate drying cycle designed to preserve clarity, structure, and aromatic complexity.