It comes from the Chardonnay variety, cultivated on the Estate since 1983. After the pre-fermentative cryo-extraction, the wine is fermented in French oak barrels. It remains for a period of several months in contact with its lees, thus gaining in body and enriching in various aromas.
Its color is intense golden yellow and it is characterized by aromas of honey, vanilla, ripe citrus fruits on a background of smoke and nuts. It has a full, rich and mellow flavor and can be aged.
It emerges best at 10–12 °C.
Fish with oily flesh, smoked or even fish with white sauce, molluscs and shellfish, caviar compositions.