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Nose: subtal, with notes of agrums, apricot, honey, dried fruits and ginger bread
Palate: beautiful body, generous and well -balanced
A delight from the aperitif to dessert. After a scallops’ carpaccio with pomegranate berries, it pairs wonderfully with a grilled sea bass or a veal fillet slowly cooked. It goes perfectly as well with a French cheese platter and sublime the end of the meal with a tarte tatin.
