The vineyards for Prince de Tabourg Blanc sit at an altitude of 387 feet. After harvest, the grapes are pressed and a cold, skin-on maceration occurs for 24 hours to extract the best aromas of the grapes. Fermentation follows at low, controlled temperatures to ensure those aromatic qualities are retained. The wine is then left on the lees (spent yeasts) for four months, occasionally stirred, to enhance the mouthfeel and complexity of the wine. 

Prince de Tabourg Blanc has bright aromas of green apple and fennel, sustained by a minerality on the palate that lends acidity to this full-bodied wine. The finish is clean and refreshing.