Upper Galilee

Apple, dried pear and exotic spice accompany citrus, discreet acidity and a smooth texture. The blend combines seventy-five percent Viognier, eighteen percent Sauvignon Blanc and seven percent Chardonnay. About forty percent of the wine ferments and ages for three months in French oak. Serve it at approximately ten degrees Celsius with fish, shellfish, poultry, veal, saffron risotto or richly spiced sauces.