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with malolactic fermentation taking place in temperature-controlled stainless-steel vats between 28 – 30° C
Mourvèdre (1%) was also included to intensify Syrah’s natural peppery spice
As a 100% varietal similar to our Oakville Cabernet Sauvignon
An unexpectedly bouncy and light palate of lemon-lime and green apple slices strikes similar balance between the acidic pop of citrus and the comforting warmth of cooked fruit
Climat: moderate continental with hot
La Venenosa Raicilla Maximiliana (Black Label) 750ml Rare Bourbon with malolactic fermentation taking placeProduced by Maestro Tabernero Don Ruben Pea in the mountains in the village of Mascota, Jalisco. At 1,500 metres above sea level, Don Ruben cultivates Agave Maximiliana from seeds. The agave is roasted in a wood fired adobe oven and he uses wild yeasts to ferment the aguamiel, or must, in 200 litre vats. Distillation is performed in an arabic philippino still and bottled after only one pass.
