The first olfactory impression is marked by a beautiful intensity. It opens with aromas of biscuit, ripe wheat, pear and cherry. After a few seconds, the nose becomes fuller. Iris, oak, celery, white pepper and fine mineral notes bring complexity and depth. On aeration, notes of melted butter and toast appear, which indicates a harmonious evolution of the wine. There is a good balance between primary (fruit), secondary (biscuit, bread, butter) and tertiary (minerals and spices) aromas. At the table, it should be paired with soft-textured dishes such as poached white meats, raw fish accompanied by a sauce or cooked cheeses.