Chilled Cap of Rump "Picanha" Grass-Fed Angus dulcedeleche they become golden and crisp

they become golden and crisp on the outside

30% Pinot Noir

The flavour is more citrusy than hot

Perfect for quick weeknight dinners or weekend gatherings

Alcoholic and malolactic fermentation in barrel leaves considerable lees and sediment

Chilled Cap of Rump "Picanha" Grass-Fed Angus dulcedeleche they become golden and crispJuicy 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