Light lemon-gold in color. Fermented in stainless steel, partially aged on the lees (sur lie), with minimal or no oak aging. The aroma is dominated by citrus and green apple, complemented by white flowers and pear, along with strong minerality and stony, salty notes. The palate is medium-bodied, with very high acidity; it is elegant and dry. The finish is very long, mineral, and crisp. Pairs well with seafood and delicate fish. We recommend serving it with oysters, scallops, grilled white fish, and sushi.