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Kidoizumi developed a method where large amounts of lactic acid producing bacteria are cultivated on the premises are added to a starter kept at very high temperature
no racking or battonage
A blend of Espadin and Cirial Agave (Cirial closely related to Madrecuixe)
which underwent around 15% mash fermentation for 6 days
Heady aromas of lemon balm and grapefruit
Morel Macvin du Jura Rouge NV Chihuahua Kidoizumi developed a method whereOrganic. This traditional Jura fortified infused wine is drawn entirely from vintage 2019. Maceration for one month of whole clusters of Trousseau in eau de vie de marc hailing from 2015. After the infusion process, Morel allowed the macvin to age three years in neutral barriques.
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US$ 1050.00
