10 to 15 years. Service temperature 8° to 10°
Alcohol Vol. >> 12,6 % vol
Residuel sugar >> 1 g/l
It will acompany all noble Fish (Bar, Turbot, Monkfish) Wether they are grilled or prepared in sauce.As well as scallops or a creamy risotto with porcini mushrooms. Chees side, we will especially go on semi-dry Goat, pélardon type chesses or St-Nectaire. Finally the foie gras prepared in terrine will offer a nice contrast betwwen the fondant of the dish and the acidity of the wine.