Colour: golden yellow.
Nose: clean, bright and fresh aroma of champagne reveals a complex interweaving of aged tones with hints of lemon, tangerine, blackberry jam, meringue, candied ginger and red apple.
Palate: white peach, clementine, apple, unripe pineapple are mixed with light nuances of yeast baking, almond and custard.
Food pairing: caviar, egg dishes, white meat with cream sauce, poultry, salmon marinated in lime juice, and scallop carpaccio.
Serving temperature: 8-10oC.
