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A brilliant yellow colour, with a fine, very fruity nose reminiscent of white fleshed fruit and citrus. The palate is supple and surprisingly fresh. The fruit and a slight liveliness prolong the aromas. As an aperitif, with oysters, a seafood salad, Burgundy snails . or with fresh goat's cheese. It should be served at between 10 and 12° Celsius and has an ageing potential of 2 to 3 years.
