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This sotol is a triple-distilled ‘pechuga’ made with rattlesnake meat and is matured for 90 days in neutral oak casks
thanks to the structure of the Pinot Noir
melon rind and prickly pear all ride a wave of tremendous acidity through the exceedingly long finish
fine-beaded
The wine proceeded through native primary and malolactic fermentation in barrel and wooden tanks
Robert Moncuit Champagne BdB Extra Brut Les Grands Blancs NV CRV10 This sotol is a triple-distilledA blend of 80% base vintage and 20% prior vintage, aged in both stainless steel and neutral oak.
US$ 20.00
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