Straw yellow, with new golden highlights.
Very intensity and definition. Stone fruit such as nectarine and apricot. Pineapple and citric flavours which blend in with the fresh herbal notes, fennel, sap, oregano. Fine toasted flavours, and nutmeg. Yeast notes are a reflex of the work with the lees. Subtle and smoked end.
Smooth on entry, full and medium bodied on the palate. The tropical fruit and citrus and herbal aromas come through again. A saline touch and very refreshing acidity on the finish. Long, resounding aftertaste. A stylish ensemble.
Especially good with salads, asparagus, tomatoes and green peppers. Cheeses such as feta, goat cheese or mozzarella. Great as an aperitif with olives and some cured meats. Shellfish, fish. Works really well with Japanese food.
To bring out the beauty of this wine, we recommend serving it at 8-10 °C in a large balloon wine glass to enable it to aerate and express all its aromas.