A colour embroidered with gold, brilliant, with a halo of greenish highlights. These tones become more intense with age. Its bouquet combines hawthorn, mature grape, almond paste, hazelnut, amber, lemongrass, green apple. You will find lactic (butter, warm croissant) and mineral (flint) aromas, as well as honey. The body and bouquet merge in a subtle harmony: full of grace under an inflexible nature and remarkable concentration. Serve with poultry in a sauce, fried veal with mushrooms, shellfish, grilled or in a sauce (gambas, lobster, crayfish), foie gras. Goat's cheese, Reblochon and Brie de Meaux.