White

The third wine in the MVP x Wonderwerk family is 100% Vermentino. 24 hours of skin contact.

Tropical fruit, cucumber, and salinity.

From certified organic family vineyards planted in the 1980s in San Benito.

100% Chenin Blanc from young vines less than 10 years old.  Vinified in stainless steel vats for 9 months. Apple & baked pear flavors with a rich, slightly oily texture.

The Fenouillet Muscat de Beaumes de Venise is a marvel: complex nose of ripe fruits (peaches and citrus) and flowers, ample and harmonious mouthfeel and a long, fresh finish. The fermentation  is stopped at the point where the alcohol – sugar balance is as desired.

Crisp apples and citrus. Minerality, fresh and clean. Organic and biodynamic.

85% Viura, 15% Garnacha Blanca, 5% Tempranillo Blanco

Rioja > Spain

Aged in concrete, oak vats and 500-liter barrels

80% Marsanne, 20% Roussanne from the Northern Rhone Valley. Fermented and aged in a combination of tank and foudre before bottling. Mid-weight, mineral driven, hints of stone fruit.

Aged for 15 Months in 100% Burgundian French Used Oak.

This 50/50 Assyrtiko and Malagousia blend comes from the clay and schist slopes of Kamara-Oraiokastro Thessaloniki. Each variety is vinified separately in stainless steel tanks with three days skin contact before blending. Pouring a hazy lemon hue, this is threaded with tangerine, musk, melon, and elderflower.

Mixed field blend made of native Serbian grapes Italijanski Rizling, Bakator, Slánkamenka, & Szeremi Zöld.

Macabeo and Grenache blanc. Medium bodied & organic.

Chardonnay

Burgundy > France

medium-bodied, stone fruit, light oak, and balanced acidity

sustainably farmed

100% Glera

Colli Trevigiani > Veneto > Italy

A rare expression of Glera (typically "prosecco") in a still form

organic

35% Cortese 35% Favorita 30% Moscato 

Asti > Piemonte > Italy

1 Liter bottle

Cortese and Favorita are vinified “in white,” meaning only the pure must is fermented at low temperatures in stainless-steel tanks

Moscato is drawn from stainless-steel tanks destined for the estate’s dry Moscato bottling

the grapes are left in contact with the skins for five days as primary fermentation commences

The three varieties are blended following primary fermentation and subsequently aged for 4-5 months in stainless steel on the fine lees before being bottled in a one-liter with a crown cap.