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fermented partly in 600-liter barrel with reserve wine held in concrete
has run the domaine since 2008
The name references Roman augurs who foretold prosperity—this wine promises the same for any table it graces
it's hitting a sweet spot: still bright
Fruit comes from two contrasting sites — slate-and-granite slopes above the Sil in Amandi
Animas Mezcal Joven Espadin Lettie Teague WSJ On Wine fermented partly in 600-liter barrelEverything here is done the old way, which is another way of saying the hard way. Animas comes from the village of San Juan del Rio in Oaxaca, sitting around 6,300 feet, where maestro mezcalero Humberto Juan works with espadin agave grown by his brother Rodolfo and left to mature about eight years. The pinas are roasted in an underground pit oven, crushed under a stone tahona, fermented in open wooden vats with native yeast, and distilled twice in
