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Grilled veal chops with mushrooms, seared Foie Gras, simply roast chicken such as poulet de bresse, guinea fowl

It goes well with food items that have similar features, so it match with richer tastes like grilled, seared or roast shellfish like lobster and scallops. "Fat" fish like  halibut, sea bass with fennel purée, monkfish, swordfish, salmon, tuna, salmon. The Nuttiness from the wine match up nicely to the smokiness from the salmon.

Oaked white wine and hard cheese like Cheddar, Gruyère and Provolone are pretty foolproof.


Alc. 13% by vol.

Partially fermented and aged for three months in brand new American wood barriques and partially on steel tanks.

Maturation on fine lees. Malo-lactic done.

It’s a bland of 5 different grapes: Chardonnay, Sauvignon, Friulano, Malvasia and Verduzzo.

Some vanilla and hazelnut notes accenting the creamy apple pastry, lemon meringue and graham cracker flavors, a little almond and some passion fruit finish.
This is a rich style, but very soft, pleasant and supported by a juicy acidity.

Corked with composite DIAM corks.

Serve at 12° C.

(6.000 bottles produced)

Wild mushrooms and slow roast tomatoes, white truffles, summer vegetables such as red peppers, corn, butternut squash and pumpkin.

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