Amatitena Tequila Blanco, Jalisco, Mexico Paul Cherrier 2011 Candialle Chianti Classico DOCG

2011 Candialle Chianti Classico DOCG Tuscany

bottled before the next harvest

destemmed grapes

The dominant ingredients in the Ambrato aperitivo are clementines from Calabria and citron from Sicily

Yields are kept at 25 hectoliters per hectare (well below the 50 hl/ha requirement of the appellation)

Amatitena Tequila Blanco, Jalisco, Mexico Paul Cherrier 2011 Candialle Chianti Classico DOCGBlanco tequila produced in Amatitn, Jalisco (NOM 1477) Maestro Tequilero Alberto Partida 100% Azul aka Blue Weber (Agave tequilana) Single estate agave (current batches are from fields El Novillero and Las Rosas) Cooked in a traditional, mesquite wood fired stone oven (without steam) Milled using an automated tahona (traditional stone wheel mill) Fermented with fibers (bagasse) in open air wood tanks (tinas), using spring water & ambient yeast