Production Method: traditional Port methods, short fermentation on the skin, fermentation stopped by adding grape brandy
Aging: 6 months in older French oak barrels
Serving Temperature: 40ºF - 45ºF
Aging Potential: up to 20 years
Serve with: Asiago cheese, truffles, dried fruit, nuts
Story: Winemaker Philippe and his wife Julie fell in love with fortified Muscat wines while traveling in the south of France visiting family. The light aromatic Muscat grape makes for a sweet and pleasant white wine traditionally enjoyed as an aperitif in the southwest portion of Europe, especially Portugal. Philippe wanted to make something magnificent and unique like these wonderful wines he had enjoyed so often, and began working with grape growers in New York state to get the fresh white Muscat juice. In the fall 2009, Wollersheim Winery produced the first vintage of White Port.
History: started making White Port in 2009