Fermentation at controlled temperature in stainless steel vats; ageing and maturation on fine yeast for 6 months.

Pale straw-yellow. Fruity and intense bouquet, with nuances of ripe bananas and tropical fruits. The palate is dry, medium-bodied, harmonious and very persistent.

Vegetble risotto and cream of root vegetable soup, sea bass in salt or veal paillard.