Mexican Methode Champenoise wines by Hugo D'Acosta
Molluscs by Chef Drew Deckman
A celebration of true Baja California Terroir and Meroir
Restaurante ubicado dentro de la vinícola Casa de piedra.
Conchas y espumosos de Baja California por Chef Drew Deckman y Enólogo Hugo D'acosta. En Casa de Piedra, una experiencia culinaria enológica imperdible.
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