Rich in color, with smoother texture and vibrant aromas and flavors. A terroir-driven wine created by intervening as little as possible during the wine-making process, to craft the purest expressions of the place and grapes
Pair with salmon tartar, chickpea hummus, various ceviche dishes, sashimi, nigiri or nori sushi, avocado-based dishes
50% Ribolla, 50% Chardonnay grapes are cold-soaked with skin contact for 24 hours. After a gentle pressing of the grapes, clarification of the must occurrs naturally via cold setting. A pied de cuve of ambient yeast is used for fermentation. The fermenting must is racked and bottled with 15 g/L residual sugar.
This weekend's flash sale is a vibrant Viognier
...and a Whisky for St. Patrick's Day too
