Pale golden-yellow in color, with a fine, persistent effervescence. Made using the traditional method, with fermentation in stainless steel tanks and aging on the lees in the bottle for approximately 48 months. The aroma is dominated by white flowers and lemon, complemented by white peach and apple, as well as brioche and a hint of toasted bread. The palate is dry, elegant, fresh, and medium-bodied. The finish is long, mineral, and well-balanced. Pairs well as an aperitif and with fish. We recommend serving it with tartare, scallops, salmon, and soft cheeses.