Notes of citrus fruits like lemon with hints of yellow apple and pear. A background of cream and butter from the malolactic fermentation and vanilla and toast from the oak ageing. An overall funkiness due to the natural style of the wine. Notes that mirror the nose with balanced acidity and a very slight fizz feeling. Medium to long finish. Delicious on its own but can be served to accompany oily fish and meaty seafood and poultry cooked in creamy sauces. With its nice acidity, it can be paired with soft cheeses like Camembert, Brie or goat’s cheese.