"Complex bouquet with floral and fruity aromas, and intense mineral notes. Structured palate in its youth, becoming more subtle and elegant and developing ripe fruit notes. Food and wine pairing: Fish, shellfish and other seafood, grilled or in a cream sauce. Poultry and white meat, grilled or in a cream sauce. Pairs exceptionally well with Scallops and esparagus. Serving Temperature: 12°C to 14°C"