The Viognier is organically grown, whole-cluster pressed, fermented and aged in Italian terra cotta amphorae using only indigenous (wild) yeasts.  The amphorae are hand made in Tuscany by the Manetti family using the same clay pits that the Etruscans used for their pottery thousands of years ago. Aromas of honeysuckle, lemon curd, honeydew melon, lychee, almonds, white peach, petrichor, sugar cookie.