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The wine remained in giant 2000 liter Acacia wood barrels for eight months before being bottled without filtration
This is Cabernet Franc with a special sense of grace
A varietal wine from some serious upstarts in California
Monte Rio is based in the town of the same name and was started by Patrick Cappiello
Native yeast fermentation in 38hl foudres for four weeks
El Mero Mero Mezcal Espadin Boxed Wine The wine remained in giantRegion: San Dionisio, Ocotepec, Oaxaca Master Mezcalero: Justino Garca Cruz Agave: 100% Espadn, matured at 7 years. Due to the stress of low rainfall, the espadn in this region matures earlier Grinding: Tahona mill, horse drawn stone Cooking: Earthen pit using local pine wood, approximately five feet deep, 3 5 days Fermentation: Open encino oak wood vats, 3 5 days Distillation: Double distillation in a copper pot still. First distillation of the full
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