2019 La Stoppa Ageno Bianco Emilia IGT, Emilia-Romagna, Italy Jamaica pulled stems with a seamless

pulled stems with a seamless bowl-to-base construction and an elegant sheer rim

After fermentation in steel or large wooden vat

Yaguara Cachaca Azul 750ML

• 45-day élevage in Concrete

2018 Matthieu Barret Domaine du Coulet 'Black Flag'

2019 La Stoppa Ageno Bianco Emilia IGT, Emilia-Romagna, Italy Jamaica pulled stems with a seamless90% Malvasia 10% Ortrugo & Trebbiano Toscano. The varieties are co planted and the vines average 30 years of age. The fruit is co harvested, destemmed and fermented with native yeasts in tank. Maceration with the skins lasts around 4 months (warmer vintages usually entail a shorter time on the skins and the cooler ones a longer stretch). Malolactic fermentation normally occurs. In the spring the wine is racked into botti and aged for at least a year,