Tarlant Champagne Brut Nature Zero NV [2016 Base] (1.5L) OLDRIOJA sushi or anything you'd want

sushi or anything you'd want a squeeze of lemon on

Moussé Fils is best known for its Pinot Meunier-driven Champagnes

poured high and splashy in San Sebastian's pintxo bars

This sotol is a triple-distilled ‘pechuga’ made with rattlesnake meat and is matured for 90 days in neutral oak casks

a touch of leather

Tarlant Champagne Brut Nature Zero NV [2016 Base] (1.5L) OLDRIOJA sushi or anything you'd wantThe Tarlant's Zero cuve is their calling card and represents roughly 70% on their total production. The organically farmed, hand harvested fruit comes from nine hectares of estate parcels spread through four villages (Euilly, Boursault, Celles ls Cond, Saint Agnan) in the Valle de la Marne. 63 parcels from 31 lieu dits are each vinified individually and blended after blind tastings to create base or reserve wines according to the vintage. Starting