Yangarra Ovitelli Blanc

Blend of Grenache Blanc, Rousanne, Clairette, Piquepoul and Bourboulenc (50/25/12/9/4). Fermented exclusively in ceramic eggs, it's all pears, quince, pie apple and a dash of lemon juice. A minerally drive takes a back seat with an ever-so-soft nuttiness. Cinnamon spices close things out leaving a tonic-like texture in its wake.