The crates of grapes are dipped in a mixture called: DIP (Fruit dried oil)
Then the grapes are spread on trays that stack.
The stacked trays are placed in a fumigation chamber of sulfur dioxide smoke during the first 8 hours of drying. When the fumigation is finished grapes dry in the wind for 18-20 days without exposure to direct sunlight.
Colour: Light gold to golden
Flavour/Odor: Natural sweet flavour, tangy sweet taste