The delicate aromatic profile reveals intense aromas of citrus fruit, pineapple, salted butter and a few floral tones. The palate is fresh and saline, with notes of lemon and grapefruit adding tension, leaving a tender and crisp finish.
A great white Bandol with finesse!
To be served with elegant and refined cuisine! Now, and to be kept for up to 5 years. Serve between 10°C and 12°C.
Perfect on a pearly scallop just pan-fried, or a monkfish with curry colombo.