100% Mollar (a criolla variety mainly used for Pisco, also known as Negramoll in the Canary Islands), fermented with indigenous yeasts and macerated with skins for 20 days. Aged in stainless steel. Pale copper color. Red fruit (raspberry, strawberry) and a hint of smoke on the nose. Citrus (lemon) on the palate. Dry, nice chalky texture. Good acidity
100% Mollar (a criolla variety mainly used for Pisco, also known as Negramoll in the Canary Islands), fermented with indigenous yeasts and macerated with skins for 20 days. Aged in stainless steel. Pale copper color. Red fruit (raspberry, strawberry) and a hint of smoke on the nose. Citrus (lemon) on the palate. Dry, nice chalky texture. Good acidity
Feb 28th, 2024