Olympic Peninsula winemaker David Volmut adopts the Italian name for this Burgundian variety, which he sources from Pontin del Roza near Prosser. He styles this for protein found near Dungeness Spit and Puget Sound restaurants. His use of all stainless fermentation creates aromas of mint, kiwi, guava and hint of sachet. Its flavors open with kiwi and pear, backed by a midpalate of apple butter. Beyond that, the finish is dry with clean acidity that will serve it well with steamed mussels and crusty bread for the broth.
Production: 175 cases