On the nose, the luminous sweetness of tropical fruit – green mango, melon, pineapple – instantly shines. It then cedes to more temperate notes, the tingle of orange zest, the mist of a mandarin orange. The wine breathes, revealing its freshness. The bloom after the rain. A tactile sensation of peony, jasmine and lilac.
On the palate, the wine immediately imposes its ample presence, full and massive. A sappy sensation dominates as the tactile is rapidly overtaken by the aromatic. The body unfolds: generous, firm and controlled. Then it contracts, letting the wine vibrate with spices and pepper. The energy is sustained to a scintillating, saline finish.
It pairs best with crispy foods that are high in fat content or are heavily-seasoned. The citrus flavors in the wine make these dishes feel lighter on the palate and the ample bubbles match these foods’ crunchy textures. Not recommend to pair with savory foods that are acidic or bitter, e.g. vinegarette dressing or dark leafy greens.