Light golden-yellow in color. Fine, persistent foam. Hand-harvested. Gentle pressing. Fermentation in stainless steel tanks at a controlled temperature. Secondary fermentation in the bottle using the traditional method. Aged on the lees for at least 30 months. No dosage. Organically produced. The aroma is dominated by green apple, citrus, and pear, complemented by notes of brioche, toasted bread, yeast, and minerality. A slight nutty nuance. The palate is very dry with high acidity. Medium body. The finish is long—dry and mineral. Pairs well with seafood, fish, and white meat. We recommend serving it with oysters, clams, and grilled fish.