Fermentation takes place at controlled temperatures. The wine is left to age on fine lees in order to promote the development of secondary aromas.
It is a rich, bright straw yellow colour with golden hues. On the nose there are notes of apples, pears and pineapples. The ageing process leads to the emergence of aromas such as walnuts and hazelnuts, against a backdrop of honey. It is well-structured on the palate, with hints of honey and almonds that are complemented by exotic fruit.
It goes well with a vast range of light hors d’oeuvres, soups, eggs and seafood.