Called “Xisto” to highlight the schist soils in the Cima Corgo, this blend is mostly Rabigato (60%) with a slew of other varities. Fuller bodied with loads of pear fruit, white poppy, and dense minerality. A Portuguese white Burgundy if you will. Fermented and aged in used oak and stainless steel.

Pairings: Baked clams, grilled halibut, chicken pot pie