Castillo de Enguera, Reserva, Monastrell-Tempranillo-Syrah, Spain, 750mL Barbera After pressing the must is

After pressing the must is fermented in small barrels and when the fermentation has finished

The distillery is one of Haiti's oldest institutions

Veeder adds an extra punch of tannins along with savory mineral driven qualities

They infuse 17 fresh and dried organic botanicals such as gentian

the wine is bottled prior to fully completing its first fermentation

Castillo de Enguera, Reserva, Monastrell-Tempranillo-Syrah, Spain, 750mL Barbera After pressing the must isA blend of Monastrell, Tempranillo, and Syrah. This wine is big and bold with notes of dark fruit along with slight earth and smoke. A touch of spice comes at the end with a long finish.