Deep lemon-gold in color. Fermented in stainless steel, partially aged in oak, with extended contact with the lees (sur lie). The aroma is dominated by ripe lemon, yellow apple, and peach, complemented by white flowers and honey, along with intense minerality, chalk, and a slight smoky note. The palate is full-bodied, very structured, with high acidity, powerful and concentrated. The finish is very long, complex, mineral, and deep. Pairs well with fine dining and rich dishes. We recommend serving it with lobster, truffle-based dishes, fish in butter sauce, and baked seafood.