A dress petal pink salmon, sustained, bright and clear, some adorned with ruby-cherry. Bubbles are generous excitement born of fine bubbles and disciplined, the rise triumphant. 
Cord: radiant, majestic and persistent. 
First nose is fruity reminiscences of summer, both powerful and remarkably fresh, combining scents of small 
Wild berries, guests of our countryside and other brambles underbrush: raspberry, strawberry and red currant red 
ripe wish to fragrances tiniest sweet spices: cinnamon and nutmeg. 
In the agitation are released more distinct flavors and present pastries baked brioche, bread pudding and bread to their 
Remove from the oven and slightly milky scent of fresh butter and cream. 
In the final and in view of a slight warming of the wine: a few notes of toasted almond and wild tangerine peel 
slightly under the action of heat appear. The whole gives an impression of depth and intensity, fading very 
smooth as some would call "patina". 
Since the attack net wide and vinous, mouth, rich, sweet and nervous, and structured without excessive length copy 
proclaims his quick start conquering, developing more openly still above the dance aromatic 
perceived on the nose - with a patch, however, the emergence of small red fruit jam, rather than freshly picked, of 
flavors of black currant and cherry also inviting himself to the party. 
Body: very early, the mouth, lush, opulent and ripe, combining roundness and concentration, the elegance of its perfumes and 
bubbles touching surreptitiously buds. So, it is simply superb balance. 
Final: remarkable, delicate and refined, thanks to a boom that lightens without irritating, when the wine develops its pleasant 
persistence of gingerbread. 
Marine fish, like monkfish, bream, wolf, scorpion fish, red mullet rock, or John Dory, 
cooked with rich spices, olives and crushed tomatoes reduced or even escorted sauces worked, small game 
birds, such pheasant, pigeon, partridge, teal, light or venison, rabbit style, deer, deer, etc.., prepared duck breast, 
in knots, in Saupiquet of foie gras, hazelnuts or roasted or a dessert of red fruit, either a hot-cold, 
clafoutis, a mirror, a sabayon, fresh fruit salad in light syrup or pie