Like its red counterpart, these grapes were grown from the same winery situated approx 600 meters above sea level. A minimum of pesticides and fertilizers were used as this is a sustainably-produced wine. After manual picking, the must was fermented in oak for just over a month before resting for a luxurious two years on the lees. On the nose, expect fresh citrus, some toast, and hints of baking spice. On the palate, this wine is fresh, fruity, and full. Bright, vibrant acidity that goes well with fish, clams, grilled vegetables, and more fish.