Colour: light golden.
Nose: white blossom, linden flowers, jasmine and bergamot zest form its bouquet.
Palate: at once rich and long, the palate shows perfect balance and power.
Food pairing: salmon and oysters in aspic; enjoy how it proudly stands up to Champagne specialities of pigs’ feet and sweetbreads; confirm its round, silky texture when paired with foie gras croquettes.
Serving temperature: 13-15oC.
