Tasting

Pale gold colour, brilliant and clear. Elegant and delicate nose, tropical and citrus fruit aromas. Balanced mouth between freshness and fullness. Lemon and passion fruit notes, expressive and aromatic final.

Food and wine pairings

• Fish terrines, smoked fish, pikeperch, small fries, monkfish, salmon, lobster and lobster.
• Grilled or marinated poultry, marinated or stewed veal, cooked meats.
• Crottin de Chavignol, raclette, tartiflette or fondue savoyarde, Emmental, Camembert.

Practical advice

Service temperature :Between 8° and 10°C