Produced from white garlic, aging it for 40 days in chambers with controlled temperature and humidity, developing its unique flavor characteristics and antioxidant properties. Through the aging process, it transforms from hard and pungent to soft, sweet, and slightly acidic while maintaining a light garlic aroma. After the garlic is aged, we hand-clean the cloves, selecting only the best and most intact ones, which are then placed in sterilized glass jars.