Cenizo Colonial Temoaya [VOLUME]500 ml

Cenizo Colonial Temoaya [VOLUME]500 ml"Enrique de la Cruz produces this exceptional mezcal in San Miguel Temoaya, where they roast in an underground wood fired earthen oven, ferment with only wild yeast in wooden coffins recessed into the ground with agave bagazo added, crush by hand using machetes, and distill with bagazo in the traditional alembique viejo of Durango. This is a Filipino style still similar to the clay pot stills of Oaxaca except that holding the liquid is a copper base

but particularly in Japan where respect for tradition and reinvention sparks a powerful creative energy Inspired by that interplay

The wine is then put in large oak casks (25-75 hl) to complete malolactic fermentation and aged for 18-20 months before bottling

body and long aging

This is one of our favorite inexpensive Chardonnays

Dating back to the early 1900’s when the property was established by Florentine landowner

For maturation

Very aromatic

on Honshu island

The Pra Soave is a crisp white wine made from 100% Garganega harvested from organically farmed vines planted to volcanic soils in the Soave Classico zone of Monteforte d'Alpone

Tierra Noble Añejo is rich amber in color with golden hues

hailing from vineyards in Napa

"Since 1868 Amaro Sibilla has been obtained from a decoction of herbs