Description

Once collected, the agave-hearts are cooked in traditional brick-ovens and then crushed by using artisanal methods. This mixture of cooked fruit, fibres and juices is put into open steel tanks and with the help of wild yeasts slowly fermented into agave-wine .

A mixture of toasted aromas and generous notes of honey, nutmeg, black pepper, caramel and roasted oak. These aromatic compounds are very well recreated on the palate, along with the flavors of vanilla, plums and cinnamon that arise.