Flor Del Desierto "Sotol Cascabel" (Snake Pechuga), Coyame del Sotol, Mexico 750ml organic La Civetta Prosecco is made

La Civetta Prosecco is made from top-quality Glera grapes grown sustainably near Valdobbiadene in the heart of the Prosecco zone

lovely integration with the acidity

crunchy green apples

50% Chardonnay

the secret to Kim Crawford’s success is serious attention to detail in the vineyards and winery

Flor Del Desierto "Sotol Cascabel" (Snake Pechuga), Coyame del Sotol, Mexico 750ml organic La Civetta Prosecco is madeMade from 100% wild harvested Dasylirion leiophyllum harvested in the Coyame Desert by Master Sotelier, Don Gerardo Ruelas. Roasted in a pit oven using willow and oak firewood, and milled using axe and knife. This sotol is triple distilled in the pechuga style, made with fresh rattlesnake meat (about 3g L), and is matured for 90 days in neutral oak casks after distillation. A unique spirit with a complex character that includes citrus, quince, and