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step-by-step Cheese by Numbers method breaks the cheese plate down into its basic components—cheese
they set out to raise the bar
and adjusting recipes for different flours
hand picked blue agave harvested from the highlands of Jalisco
38% Merlot | 37% Syrah | 11% Zinfandel | 7% Petite Sirah | 4% Cabernet Sauvignon | 3% Other Red Blenders
Ameztoi Hijo de Rubentis Extra Brut Txakolina Tuscany step-by-step Cheese by Numbers methodSon of sparkling Rubentis, selected from the old Hondarrabi Beltza and Zuri vineyards, located in the best Getaria and Zarautz terroirs. Taking an exquisite freshness from the exclusive soil of this terroir, these grapes are distinguished by reaching, in great years, an extraordinary maturity associated with crystalline acidity. Made with approximately 50% Hondarrabi beltza and 40% Hondarrabi zuri, and 20% Txakoli fermented in 600L oak barrels, Hijo