Light to medium lemon-gold in color. Fermented in stainless steel, partially aged on fine lees (sur lie), with a small amount of oak. The aroma is dominated by ripe lemon, yellow apple, and peach, complemented by white flowers, a hint of honey, minerality, and a light creamy note. The palate is medium-bodied, rounder and richer than a classic Chablis, with a good balance between acidity and texture. The finish is medium to long, mineral, and slightly creamy. Pairs well with fish and white meat. We recommend serving it with grilled fish, chicken dishes, creamy pasta, and scallops.