Suzette, from Nana Vins is a blend of the obscure Clairette and the completely unknown Terret Gris, though both are apparently used in Vermouth. Certified organic and following biodynamic principles, nettle and horsetail decoctions are used to spray the foliage, the soil is plowed and grass is grown between the vines. After harvesting by hand, the grapes are direct pressed, the juice settles for 24 hours then transferred to vats in which spontaneous fermentation occurs. Notes of white peach and asian pear mix with cucumber, tomato leaf and sweet basil. Lifted by zesty but balanced acidity, Suzette pairs well with an artichoke gratin or an endive, fig and heirloom tomato salad with fresh tarragon and Gorgonzola.