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.