Our goals have stayed the same – bottle something fresh with acid and some mineral and retain that sort of salty, briny character that the Tocai Friulano has, but tone it down with the fruit and aromatics of Riesling and Verdelho.
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51% Tocai Friulano from Mendocino, 22% Riesling from Arroyo Seco, 22% Verdelho from Suisun Valley, 5% Sauvignon Blanc from Potter Valley. Each variety was fermented individually in stainless steel tanks without commercial yeast and kept at a cool fermentation temperature.
White Light was inspired by a trip to the vortexes of Sedona, Arizona, but maybe a little Velvet Underground too. I’m not that much into New Age thinking, but tell me something will feel good and I’m a believer.
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| Size | 750ml |
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| Attribute 3 | BIPOC Producers, Low Intervention Winemaking, Native Yeast Ferment |
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