Tequila Mi Campo Cocktails south with Didier now running the
Description
with Didier now running the domaine
Fermented and aged in 350L barrels for 14 months (25% new) + 3 months in stainless steel
contributing to the development of noble rot
The wine is produced by vintage
native yeast fermentation
Tequila Mi Campo Cocktails south with Didier now running theMango Mule made with Mi Campo Reposado tequila, liqueur and natural flavors Spicy Jalapeo Margarita made with Mi Campo Blanco tequila and orange liqueur
Exchange/Return Notes
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