This cuvée combines a pretty acidulous nose with toasted buttered and chestnut notes. Generous and complex palate that will suit all desires.
A true aromatic palette.
Its aromatic richness and fatness allow it to be combined with a number of dishes.
Serve at 14-15°C, preferably in a decanter so that it delivers its full aromatic palette.
Grilled fish and even better in sauce, fresh or cooked seafood (ideally with scallops, cockles and clams). It is also a perfect accompaniment to rich poultry (guinea fowl, chicken in cream sauce), its acidity reducing the sensation of "fatness". The altitude also goes well with your old cooked or blue-veined cheeses.