Colour: gold with green highlights.
Nose: aromas of dried fruits, pine, woody, resin, and orange leaf.
Palate: mineral, salty and heady acidity. Finish dry and fresh and has almost an endless end.
Food pairing: excellent as an aperitif or with oysters, french onion soup, octopus salad, and parmesan cheese, with sautéed mushrooms with garlic and olives.
Serving temperature: 10-12oC.
