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Coto de Imaz Reserva 1996 Pedro Guasch de EL COTO DE RIOJA
Traditional fermentation of each variety separately in 16
Completed the first fermentation in 7-8 days
So it is produced from the fermentation of milk and subsequent distillation in copper stills
Campillo Reserva 2007 Magnum 1
Juve & Camps Reserva Familia Jeroboam 3 Litros D.O. VALDEORRAS Coto de Imaz Reserva 1996Juve & Camps Reserva Familia Jeroboam 3 Litros de JUVE & CAMPS, procedente de D. O. CAVA
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