Numanthia Rioja Subregion_Penticton The first step to making

The first step to making sake is to mill or “polish” the rice to get rid of the fats and proteins

and butterfly pea blossom

who’s flavour is mighty by the ounce but treads lightly where it counts

Made with a mash bill of 75% corn

These flavours linger giving a long

Numanthia Rioja Subregion_Penticton The first step to makingA subtle blend of grapes from more than 100 parcels of the finest terroirs offering unique balance, elegance and power. Numanthias style depends on the selection of exceptional vines, aged between 50 and 100 years old, ungrafted and non irrigated. Year after year, their low yields deliver grapes of extreme concentration with intense fruit and structure.