Pio Cesare Barolo Chinato PURYEAR We cook 6 - 8

We cook 6 - 8 year old mature agave in a brick oven for approximately 24 hours and allow 30 hours for it to rest

He and his wife Karine were the first in the Prelat family to bottle their own Champagne

Wendlandt Mexi Hazy 4pk features a vibrant hazy ale that balances tropical fruit aromas with subtle Mexican-inspired spice notes

A brilliant example of the impact made by Onofre’s decision to harvest all the agave for his most personal batches using the capón method—essentially cutting off the reproductive stalk (quiote) at maturity and redirecting the sugars back into the heart for months of extended cultivation

Pio Cesare Barolo Chinato PURYEAR We cook 6 - 8Barolo Chinato exists in the liminal space between wine and digestifa resurrected tradition that Pio Cesare revived after a 60 year hiatus. Barolo, infused with chinchona barks and aromatic herbs (gentian, rhubarb, cardamom, orange, cinnamon), emerges as dark amber alchemy rich as Christmas cake. Mountain herbs, cinnamon, molasses, and a spray of orange zest create an experience both comforting and revelatory. The wine to pour as evening descends.