Light golden in color, with a fine, persistent mousse. Hand-harvested. Gentle pressing. Primary fermentation in stainless steel tanks. Secondary fermentation in the bottle (traditional method). Aged on the lees for ≥24 months. Disgorged without dosage. The aroma is dominated by citrus and ripe apple, complemented by dried fruits, toasted bread, and hazelnut. The palate is very dry, structured, elegant, and high in acidity. The finish is long, mineral, and nutty. Pairs well as an aperitif and with seafood. We recommend serving it with oysters, shellfish, raw fish, and white meat.