Golden yellow with a slight hint of green, vivid. The nose is iodized and floral (white springtime wild flowers). The palate is round and mineral with a touch of spice, or even pepper. It has a good, fully unctuous finish. Can be served with a 4 o'clock tea and biscuits, as an aperitif or with the meal, accompanying subtle dishes, such as langoustine or fish quenelles.