Tasting Notes
COLOR:
Intense straw-yellow colour, sometimes with golden hues.
NOSE:
Floral and herbal notes predominate — acacia blossoms, sage, hay, maybe hints of sandalwood and fresh herbs. There are also nutty and almond undertones. With bottle development: honey, lime blossom, and subtle stone fruit (white pear) may emerge.
TASTE:
The wine balances freshness (good acidity) and a creamy or textured body. The lees ageing gives a richer mouthfeel without overwhelming oak; the oak used is modest.
FINISH:
Fruit flavours tend toward white/stone fruit (pear, apple), perhaps citrus peel, along with a touch of almond/bitter almond, herbal/savory notes; the finish is persistent, elegant, harmoniously balanced.
Food Pairing
Grilled or sautéed fish, scallops, prawns; shellfish with light herbal-citrus sauces.
Asparagus, zucchini, salads with vinaigrette, green beans, mixed seasonal vegetables, especially with herbs like sage or thyme.
Creamy risottos (especially with mushrooms or herbs), pasta with light sauces, citrus or nut-based sauces.
Grilled chicken, veal, or pork (lighter cuts), especially with herb rubs or light sauces.
Fresh cheeses (e.g. ricotta, mozzarella), mild goat cheeses, almondy/aged cheeses in small amounts.
Ideal as an aperitif, with lighter hors d’oeuvres. The herbal and floral notes makes it pair nicely with dishes with sage, almonds, or herbal components.