The wine is salty, with nerve but it also full-bodied and has shown great keeping qualities. When young a perfume of fruits and flowers prevails, but with time it gains in complexity and allows mineral nuances to emerge, which become more and more pronounced.
The wine is very supple when it comes to pairing. It prefers fish, shellfish, any type of cheese and vegetables. Great with ginger and soya sauces, thus suitable for certain oriental cuisines. When mature it is perfect with truffles, the aroma of which matches excellently with that of the wine.
