After three years of patience, it opens with very mineral notes and a pale gold colour. Nose of candied fruit, pistachio, honey and lightly toasted nougat. Rich and round, with notes of acacia honey and citrus fruit.

Ageing potential: It has the ability to age well. It is certainly one of the seven grands crus that will age best (15 years without any problem).

Pairings: Excellent with seafood and fish such as salmon or turbot. Also worth trying with white meats in cream sauces, or simply as an aperitif. After 4 to 5 years of ageing, it is ideal with mature cheese or spicy salmon.

Ideal temperature: Serve between 11° and 14°C.