At Sweet Orange Bio, we produce a truly unique juice by carefully crafting it through a distinctive production method. Instead of using artificial heat or mechanical pressing to extract the juice, we rely on the power of the sun and time to naturally dry the grapes. This process allows for a special reaction to occur, known as the Maillard reaction, which enhances the aroma and flavor of the juice by caramelizing the skins of the grapes. The high levels of natural sugars in the juice also pose a challenge for fermentation, as they can create a harsh or alcoholic taste. To overcome this hurdle, we use a specific strain of yeast that can produce glycerol, a compound that contributes to a smooth and velvety mouthfeel. The yeast cells do this as a defense mechanism against the high osmotic pressure of the sugar-rich environment, resulting in a harmonious balance of sweetness and complexity.