Pale lemon-yellow in color with very fine bubbles. Made using the traditional method, with a second fermentation in the bottle and a long aging on the lees. The aroma is dominated by lemon and green apple, complemented by white flowers, pear, brioche, and minerality. The palate is dry, very fresh, with a light to medium body, and elegant. The finish is long, citrusy, and mineral. Pairs well as an aperitif and with seafood. We recommend serving it with oysters, scallops, sashimi, and goat cheese.