On the nose, it is full and varied, mingling flowers with fruit, and the vegetal with the mineral. The bouquet is tactile, subtly enticing us along a trail of powdery white flowers and nectareous apricot, followed by the freshness of rhubarb and mint and the minerality of ash. White pepper.
On the palate, energy dominates. After a welcoming opening, the wine quickly becomes vibrant and then literally explodes with a surge of effervescence and tonicity. Focused by acidic and bitter notes, the finish brings a penetrating tautness marked by ginger, tobacco and toasted accents.
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.