This wine has a pale gold color with green and gray reflections. Its nose offers dominant iodized and mineral notes (flint, flint), with undertones of foam and undergrowth. On the palate, it is dry, lively and balanced. Fat envelops a mineral finish
Serve it around 12°C with seafood, frog legs, roasted capon, Bresse chicken, fish in sauce or cheeses such as Bleu de Bresse or Crottin de Chavignol.
Taste and flavor: Tender and full
Alcohol content: 12.5°