Cellaring:
Cellar between 10 and 20°C with a humidity range of 75 to 85%, avoiding rapid temperature changes. Cellar for up to 2 years after purchase date.

Serving:

Serve at temperatures between 8 and 10°C. Serve with fish & seafood dishes, smoked meats and foie-gras. Also well suited to pasta dishes and fresh & cured cheeses.

Tasting Notes:

Yellow-gold colour tinged with green. Delicate nose hinting at toasted bread, fruitaromas, wood, coconut, lemon, liquorice and mineral scents. Well structured, effective palate with good balance among tannins, acids & alcohol. Very persistent, with the oak coming through in the finish mixed with the aromas typical of this variety: sweet grass, fennel with notes of aniseed.