At 1,100 meters above sea level, Bodega Altolandon is one of Spain’s highest altitude wineries. Rosalia and Manolo Molina make organic wines of the highest quality. This co-ferment of Sauvignon Blanc, Grenache Blanc, and Viognier spends three months on its skins in amphora tanks. The skin-contact imparts the gorgeous amber hue of the wine. Beyond color, a juicy palate of ripe peach, ginger, and a brush of wildflower honey presents itself. It’s medium-bodied, dry with a pleasant earthy spice and slight bitterness on the firm, moderately tannic finish. It’s made without sulfur or filtration. Pairs beautifully with a classic Spanish seafood paella or chicken karaage with a squeeze of lemon.