Grapes: Auxerrois, Pinot Noir & Grüner Veltliner
Cellar: 12–14°C
Serving temperature: 10°C
Aging potential: 5 years
Food & Wine Pairings – How to enhance it?
- Broad bean and radish salad with fresh sheep’s cheese and olive oil. vegetarian dish
- Grilled langoustines with tarragon, edamame, and snow peas.
- Duo of carpaccio with scallops and fennel & crushed hazelnuts.
- Cashew mousse with yellow kiwi, inspired by Stephen Barry.
