The riurau is an example of extremely emblematic architecture of these regions and is unique in the world. This is a building with a Spanish-style conservatory or open porch with lowered arches that were used to dry raisins. It should be noted that the correct orientation of the "riurau" is towards the south, although some face east, but never north or west. Why? So that the primary objective of drying raisins can be carried out taking advantage of the best orientation, as this provides more hours of light (between east and west, where the sun shines all day. This type of architecture originates in the 19th century, the golden age of the raisin. This is when the raisin was considered a real treat for the palate, comparable now to chocolate.

At first, the grape drying process was simple: air-drying on canes. These types of raisins are called raisin "vera". But little by little, the production and technique were improved and industrialides, and it was found that by blanching the raisins. the skin would open and give way to a much faster drying process, helping to produce a more tender final fruit. In addition, bleach or caustic soda was added to the cooking pot with boiing water, as well as a mountain plant, which gave it a beautiful golden colour. This was done with the jolivarda, which is also referred to as matapuces or botja melosa.

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