Pale salmon pink in color with golden hues. Hand-harvested, pressed using the blanc de noirs method, fermented and aged in large wooden barrels (foudre, demi-muids), and aged on the lees. The aroma is dominated by peach, pear, and melon, complemented by strawberry, citrus, and white flowers, as well as almond, minerality, and a hint of spice. The palate is medium-bodied, textured, and dry. The finish is long, mineral, and slightly bitter. Pairs well with grilled fish, seafood, and Mediterranean cuisine. We recommend serving it with sea bream, shrimp, herb-roasted chicken, and ratatouille.