Perlage: very fine and persistent.
Colour: straw yellow colour with greenish reflections.
Nose: ethereal, delicate, and very characteristic because of the synergy between the variety of perfume and the yeasts. Clear-cut aroma.
Palate: full, harmonious, dry.
Food pairing: best served as an aperitif, with spicy curries and Southeast Asian fare such as Thai, Vietnamese, Hong Kong, and Singaporean cuisine.
Serving temperature: 5 - 6°C, obtained in the ice bucket.