A co-fermentation of 50% Albarino and 50% Verdelho from an organically farmed vineyard on the low rolling hills at the north limit of the Lodi AVA, on sandy decomposed granite soils. 100% foot stomped and fermented on skins. 

Following in the tradition of Alsace, this Edelzwicker bottling is a blend of Riesling (45%), and Gewurztraminer (10%), and Finger Lakes' Cayuga White (45%), Each variety is fermented on skins for 3-14 days before being pressed and blended, making a light and bright skin-contact wine. Bottled...