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Perfect for quick weeknight dinners or weekend gatherings
Alcoholic and malolactic fermentation in barrel leaves considerable lees and sediment
30% Pinot Noir
and full-bodied flavor
and up to our premium eating standards—they just need to be eaten a bit sooner
Chilled Cap of Rump "Picanha" Grass-Fed Angus dulcedeleche Perfect for quick weeknight dinnersJuicy and flavorful cap of rump, also known as Picanha in Brazil. This grass fed Angus cut is famous for its rich beef flavor and a tender texture enhanced by its natural fat cap. Ideal for roasting whole, grilling, or slicing into steaks for an authentic South American BBQ experience. There are many ways to cook a Picanha. Roast it whole in the oven, sear it fat side down in a cast iron pan, or fire up the grill cook it whole over indirect heat
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