The muscat grape becomes a raisin when the winter is cold and the sun and "sirocco" wind facilitate the shrivelling of the grapes.
Treatment begins in the first ten days of August with the drying of 50% of the grapes out in the sun for at least three weeks on ad hoc "drying lines" located near walls of black volcanic lava with a view to obtaining a greater concentration of heat.
Thus the classic raisin of the island burnt by the sun and by salt gives our creation an overpowering ‘bouquet’. The ice-cream becomes silky and offers aftertastes of caramel and tobacco.