Color ranges from bright gold to amber. Late harvest, Botrytis cinerea, spontaneous fermentation in stainless steel, aged for 2 years in new French oak barriques and 1 year in the bottle. The aroma is dominated by dried apricot, candied quince, and acacia honey, complemented by pine nuts, toasted hazelnut, saffron, and orange blossom, with a briny quality and very lively acidity. The palate is rich, fresh, briny, and not overly rounded; it exhibits great acidic tension. The finish is very long, with a clean and crisp aftertaste. Pairs well with blue cheese, dry pastries, and fruit desserts. We recommend serving it with an apricot tart, almond cookies, and a cheese platter.