These are gold or pale straw colour. Their aromas lean towards acacia with often a buttery grace note. They boast a classic bouquet featuring plum, ripe apple, quince, fig, or spiced pear. They are lively and firm, but with their impulses well under control. This is a wine whose fat is balanced by freshness and spontaneity. It gains in mellowness with time.
Full and sinewy, it perfectly suits the salty flavours of shellfish and cooked seafood and with Asian cooking its great generosity attenuates the spices of, for example, fish and prawn dishes. Cheeses: blue cheeses, goat cheeses and Gruyère.
Serving temperature: 11 to 12°C.