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The Gorro Loureiro comes from two 40~ year old vineyards just a few kilometers from the Atlantic ocean
Jean-Pierre Amoreau and his son Pascal make pure and elegant biodynamic wines on twenty-five hectares of fifty year-old vines
Distilled in Lawrenceburg
Massimo uses the following formula as base: 1 red barrel
The wine is racked occasionally
El Mero Mero Mezcal Espadin Verdelho The Gorro Loureiro comes fromRegion: San Dionisio, Ocotepec, Oaxaca Master Mezcalero: Justino Garca Cruz Agave: 100% Espadn, matured at 7 years. Due to the stress of low rainfall, the espadn in this region matures earlier Grinding: Tahona mill, horse drawn stone Cooking: Earthen pit using local pine wood, approximately five feet deep, 3 5 days Fermentation: Open encino oak wood vats, 3 5 days Distillation: Double distillation in a copper pot still. First distillation of the full
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