Colour: straw-golden.
Nose: nose offers perceptible notes of chamomile and flint.
Palate: savory with the characteristic and delicate sensations of vanilla and butter which meld gracefully into hints of tropical fruit to compose a well-defined bouquet.
Food pairing: grilled trout, lobster in orange sauce, stuffed partridge, as well as other poultry, fish and seafood dishes.
Serving temperature: 10-12oC.
