At Rafinade, the process is the system that ensures
the product performs the same way every time.
We design every stage with a clear objective:
to prioritise stability, repeatability and real-world use
in professional gastronomic settings.
PROCESS STAGES
01.
Raw material selection
We work with locally sourced fruit, selected for its aromatic profile and stability rather than volume or commercial seasonality.
02.
Controlled fermentation
We apply a short, precise fermentation.<br />
Natural yeasts add complexity without disturbing the product’s balance.
Natural yeasts add complexity without disturbing the product’s balance.
03.
Blend adjustment and control
The fermented base is combined with fresh juice and its balance is checked to maintain clear fruit expression and stable performance.
04.
LIGHT CARBONATION
We add light, controlled bubbles designed to accompany rather than overwhelm.
05.
Bottling and labelling
The product is filled, sealed and presented under controlled conditions to preserve its character until it is served.
THE SYSTEM IN ACTION
The process is organised into sequential, interdependent stages.
Each has a specific technical function and shapes the performance of the final product.
There are no interchangeable stages or aesthetic decisions.
The order, timings and adjustments are defined to ensure stability, repeatability and compatibility with professional use.
The result is a consistent, controlled and reproducible product under real service conditions.
