Partial malolactic fermentation
Connoisseurs will recognize its golden green tints; its distinctive nose is full of finesse and elegance with citrus notes and brioche aromas.
Its slightly sweet taste is full in the mouth and generous with a sumptuous effervescence, which is the perfect balance for a champagne.
For the aperitif, it can be paired with toasts of raw “foie gras” or caviar. Then, it suits well with a seafood plate, a langoustine carpaccio, with turbot fish or even with sushi. It will enhance roasted white meats and a goat or ewe cheese. For desserts, there is nothing like the pairing with caramelized white fruits or cooked citrus fruits.