Tasting notes
Acidity, Fruity · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickWarm goat cheese with honey, toasted walnuts and warm salad
The salty-milky notes and honey frame the fruitiness of the wine; the walnuts provide fat that harmonizes with the body and moderate tannins.
- Roast leg of lamb with herbs and fondant potatoes
Roasted meat with aromas of rosemary and thyme, balanced fat, and comforting potatoes; the structure and fruitiness of the wine balance the light tannins and the savory texture of the dish.
- Fresh strawberry soup with basil and long pepperDessert
This pairing highlights the brilliance of red fruits and natural liveliness. Basil adds a subtle herbal touch that complements the minerality for a refreshing finish.
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- Grilled peach, burrata and prosciutto salad with lemon vinaigrette
A sweet-savory contrast with bright acidity; the fruity freshness highlights the wine's vivacity while the milky sweetness softens the tannins and moderate body.
- Duck breast glazed with sour cherries
Pink duck breast, tangy sour cherry glaze; the red fruit and acidity complement the wine's aromas, while the fat is balanced by its moderate structure.
- Citrus-cured tuna tartare with olive oil and caper salsa
Bright citrus cure and briny capers accentuate the wine’s fresh acidity and fruitiness; silky olive oil mirrors the wine’s moderate body for a clean, lively pairing.
Serve between 16°C and 18°C