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The Jamón from the Grand Itata range is a skin-fermented Moscatel in the Itata tradition with extended maceration; it was kept in concrete with the skins for two months. The vines were planted in the 1930s on granite soils and are head-pruned and dry-farmed. It matured in old 500-liter oak barrels until February 2016. This is very, very expressive in the nose with notes of quince, flowers and orange peel. It's also spicy. The palate is medium-bodied, with very fine tannins. A white for white meat. Only 600 were produced in this first vintage, which was born almost as an accident; volumes should grow in future vintages.