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Tepozan, Tequila Anejo, Mexico Park Cognac A semi-carbonic maceration lasts one Weiser-Kunstler option:LC MEMBER Harridan is naturally gluten 2304

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Description

A semi-carbonic maceration lasts one to three weeks

VINIFICATION: Fermentation in stainless steel with a maceration of about 15 days with remontage

a wine Robert Parker has called “extraordinary” and “one of the most outstanding wines produced in Spain

Marsanne and Clairette dominate “Caganis

Tepozan, Tequila Anejo, Mexico Park Cognac A semi carbonic maceration lasts one Weiser Kunstler option:LC MEMBER Harridan is naturally gluten 2304 A semi carbonic maceration lasts one to three weeks VINIFICATION: Fermentation in stainless steel with a maceration of about 15 days with remontage

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