Neta Espadin Capon (Cándido García Cruz, 02/2022) Tokubetsu Junmai with fresh jammy fruits and

with fresh jammy fruits and vibrant acidity

Matured for 11 months in French Oak

an pasta and meat sauce

Derived from two small parcels in Puligny and Meursault

The palate is vibrant and complex

Neta Espadin Capon (Cándido García Cruz, 02/2022) Tokubetsu Junmai with fresh jammy fruits andNETA works closely with several small, family producers and a cooperative of twelve palenqueros producers from the southern valleys and hills of Miahuatln, Oaxaca. Situated at the southern tip of the Central Valleys and the foot of the Sierra Madre del Sur mountains, the area is renowned for the strong character of its people, its diverse landscapes, and the rich agricultural and culinary traditions that have been maintained throughout generations. As