Deep golden yellow in color. Fermented and aged in oak barrels, with extended aging on the lees. The aroma is dominated by ripe peach and pear, complemented by butter, toasted nuts, vanilla, honey, and minerality. The palate is very full-bodied, concentrated, velvety, with balanced acidity. The finish is very long, elegant, and complex. Pairs well with luxurious seafood and white meat. We recommend serving it with lobster, scallops, foie gras, and truffle dishes.