Our friend Verena Wyss specializes in organic Viognier white wines.  She is a master at capturing the floral notes of the Viognier grape but maintaining enough acidity to keep your palate alive and wanting more.  The grapes cool down at night and have maximum flavor, so the harvest is done at 4 a.m.  A quarter of an hour after the harvest, the destemmed grapes are in the pneumatic press.  Half of the juice ferments in steel tanks and half in large demi-muid oak barrels.  Nine months later the magic happens, and these two differently aged wines are blended and bottled.  An irresistible Viognier comes to life with a light touch of wood rounded out with lime notes, flowers and oriental spices!