Tasting notes
Alcohol, Acidity, Fruity · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickTrout fillets with citrus butter and crunchy sprouts
The citrus notes and the silky richness of the butter highlight the wine's acidity and medium body, while the freshness of the herbs echoes its fruity liveliness.
- Grilled sea bass with citrus-herb vinaigrette
Light grilled fillet dressed with lemon, orange zest and parsley; the wine’s bright acidity and gentle fruitiness lift the citrus while moderate body balances the delicate texture.
- Slow-braised lamb shoulder with rosemary and roasted carrots
Comforting roasted meat with savory herbs and reduced pan juices; the wine’s acidity and subtle fruit cut richness while low tannins and moderate body avoid overpowering.
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- Scallop carpaccio with grapefruit gel and herb oil
Delicate scallops and citrus gel that echo the fruit and acidity of the wine; the aromatic oil adds roundness without increasing tannins.
- Roast chicken with rosemary and lemon, fondant potatoes
Crispy skin and lemony juices pair with the wine's acidity and freshness, while the tender meat enhances its medium body and fruity notes.
- Pan-seared monkfish on a bed of leeks
Tender fish with a delicate flavor and light roasted aroma enhances the mineral and fruity presence, while moderate acidity balances the richness.
Storage potential between 6 and 20 years
Currently drink vintages 2006 to 2020
Serve between 10°C and 12°C