Frank Cornelissen "Susucaru Patos" Greece Giacomo Anselma made this special

Giacomo Anselma made this special Riserva commemorating the 100th year anniversary of the winery which was founded in the early 20th century

but rather it is cold-distilled with green apples and pears

Turmeric adds weight to the palate and a fresh but earthy quality

Part of what makes the Jabali so seldom used in Mezcal is its history of expanding and foaming during the fermentation and distillation process

The wines are therefore more vinous (still wine-like)

Frank Cornelissen "Susucaru Patos" Greece Giacomo Anselma made this specialA new cuvee from Frank Cornelissen, the natural wine pioneer of Mount Etna. 10 days skin contact on Catarratto produces a wine with a complex, apple y profile and a light tinge of barnyard earthiness.