La Chiquita means “The Petite” or “The Little One” in Spanish. The farm is only two hectares planted with the Tabi variety. The remaining three hectares of the property is a family resort area with a beautiful limestone mansion with guest rooms, swimming pool, and BBQ area.
This Natural lot from La Chiquita is a result of three weeks of anaerobic fermentation with dehydrated mandarin. After 15 days of drying on raised beds, the final and most important stage of Mandarin Natural processing is the stabilization in rum barrels, which took almost two months.