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from maguey cooked in underground pit ovens and distilled in copper stills
Whole-bunch fermented with indigenous yeasts
and graphite accents alongside polished tannins
Fermented with native yeasts and aged on lees in large oak barrels
duck breast with cherry sauce
Elio Perrone, Bigaro Rose, 2025 MNTLCNO0124 from maguey cooked in undergroundBigaro is pure fun in a bottle: a lightly sparkling, off dry rose from Piedmont made by blending Brachetto and Moscato, two of the region's most aromatic grapes, in the gentle Moscato d'Asti style. Stefano Perrone makes it in the hills around Asti, crushing softly and fermenting cool in tank to lock in all that floral, berry perfume and keep alcohol low. The result is a fragrant, frothy, salmon pink charmer that is delicious chilled on its own or with
US$ 229.50
US$ 234.50
US$ 229.50
US$ 13360.40
US$ 13347.66
