Yellow gold in colour, with a small, fine, plentiful mousse. The opening aromas are complex, lightly smokey, with touches of biscuit or bread, which are followed by hints of honey, fruit and flower petals. The palate is excellent, fruity and full of flavour, with dried fruits, but very elegant, giving the drinker a delightful sense of richness.
SOMMELIER’S RECOMMENDATION This is a perfect companion to truffle influenced dishes, such as truffle oil drizzled pastas. White fish – sole or monkfish à la meunière, or even traditional Mediterranean casseroles are perfect companions, as are cooked or cured hams, and soft white cheeses such as Brie or Camembert. It marries perfectly with meat dishes, such as fillet of venison slow braised in a shallot sauce. Other exquisite plates to match with: Oysters with mango, lime and fish roe, Vegan “clam” chowder, Roasted chicken with plums and onions.
Chiara Gai Sanchez - Juan Muñoz, Sommeliers.