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Açaí and red grapes have many similarities in their physical-chemical composition.

Janete and I live in Chile. We collected the grapes, placed them in a basin, crushed them with our feet and then left them to ferment. And the result was the wine we used to socialize with the friends who lived with us at that time.

We present variations and reproduce items and suggestions for new experiences with fermented açaí until we establish the flavors that are already on the market today.

Red Açaí from the Amazon has the color of wine, it smells like wine, it tastes like wine”, comments João Capiberibe, liberated by the discovery.