Amatitena Tequila Blanco, Jalisco, Mexico Paul Cherrier with whom he manages the

with whom he manages the winery

A blanc de noirs made from Grenache

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

young vines grown on clay-limestone soils

Amatitena Tequila Blanco, Jalisco, Mexico Paul Cherrier with whom he manages theBlanco 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