Eye: Its aging in oak barrels gives it a beautiful, intense golden color.
Nose: Its buttery nose is powerful, reminiscent of yellow-fleshed fruits (peach, apricot, etc.)
Mouth: In the mouth, it reveals a beautiful concentration, well balanced, revealing peppery and toasted notes providing a nice length.
The sommelier's advice: Serve between 11° and 13°C on frog legs, a spicy dish such as a lamb tagine with lemon or a Bresse chicken with cream. Consume between 5 and 10 years.