Slightly cloudy with long lasting legs due to its unusually high alcohol content (13.5 vol%).
A sweet sensation with predominant aromas of white mushrooms and stone fruits.
Its saltiness, sweet aftertaste, and high acidity perfectly balance out the aromas of quince and buttermilk caramel.
Food Pairings: Oven-baked lamb with potatoes, lemon, and rosemary, grilled fish, sea fruits and oysters, high-fat yellow cheeses, pasta with white sauce, as well as fillets of white meats.
Best served at 12 c°.