Light lemon-gold in color. Fermented in stainless steel, aged on fine lees (sur lie), partially aged in neutral oak (depending on the batch). The aroma is dominated by citrus, ripe lemon, and white peach, complemented by white flowers, pear, minerality, a slight saltiness, and a chalky note. The palate has a medium to fuller body, balanced acidity, and is rounder than Vau de Vey. The finish is long, mineral, and slightly creamy. It pairs well with fish and seafood. We recommend serving it with lobster, scallops, grilled fish, and creamy sauces.