With their inspiration, and the memories of Sunday dinners, we have carefully and meticulously crafted a well-balanced wine with excellent structure. We bring grapes from Dry Creek Valley, in Sonoma County, California. This AVA region boosts some of California’s best wines. After primary fermentation, our wine undergoes partial malolactic fermentation. This old world winemaking technique allows for a more complex Burgundian style of wine. It is then aged on lees for 4 month’s in 85% Stainless Steel casks and 15% French Oak barrels. It has aromas of apple, pear, and fig with a hint of pineapple. With its clean and fresh acidity and lingering finish, the wine accompanies any light food. We love it with fried stuffed zucchini blossoms, fried calamari and other light appetizers. Enjoy.