13 Celsius® wines are crafted with methodical attention to quality and precision. From pruning vines and selecting grapes at the pinnacle of ripeness, to rigorously maintaining temperatures during the winemaking process, our commitment is steeped in excellence. The iconic terroirs selected for our Sauvignon Blanc and Pinot Grigio provide elegant structure and vibrant texture that preserve the character of their exclusive regions.
Our wine labels become blue indicating the optimal tasting experience when chilled to 13° Celsius, the ideal temperature to enjoy white wine. This supports our promise and ensures impeccable taste in every glass.
13 Celsius® is crafted with thorough precision, using grapes harvested at optimal ripeness, and a meticulous fermentation process that results in vibrant aromas of citrus, notes of sweet fruits and herbs, a crisp edge of minerality and refreshing acidity.
Complement its taste with pairings that bring out the best of its flavor, including tart, rich cheeses, fresh seafood and salty prosciutto.
1 traditional French baguette
16 oz. goat cheese, brought to room temperature
¼ oz. fresh thyme, stems removed
¼ cup extra virgin olive oil
Slice the baguette on a slight bias into 32 even slices. Brush one side with olive oil and bake at 350 degrees until golden brown. Spread ½ oz. goat cheese on top of the side brushed with olive oil, and finish with a sprinkling of fresh thyme.
16 fresh sea scallops
½ Tbsp. vegetable oil
Sea salt and cracked black pepper to taste
2 cups sweet peas
½ cup cold tap water
8 fresh mint leaves
Place peas, water and mint in a food processor and puree until smooth. Reserve chilled. Remove the small outside muscle from each scallop, pat dry and season with salt and pepper. Heat oil in a non-stick sauté pan over high heat, then add scallops to the pan, ensuring they do not touch. Sear for approximately 1-1½ minutes on each side. Serve immediately over 1 Tbsp. of pea puree.
2 tsp. olive oil
24 fresh asparagus spears, stem ends cut off
24 slices of chilled prosciutto, sliced paper-thin
Cracked black pepper to taste
Season asparagus with pepper. Heat olive oil in a large, non-stick pan over medium-high heat, and sear, then set aside. Lay out a slice of chilled prosciutto on a clean cutting board, and place asparagus across. Roll tightly around the middle and repeat for the remaining spears.