Hint of pastries, butter, acacia honey, toasted almonds, brioche, quince paste, honeysuckle, buttercup. The taste is supple and fresh, creamy effervescence, pulpy fruity body, lemony acidity, pink grapefruit, chalky clay minerality, openness, fruity volume, iodized salinity. 30–50% of reserve wines from a period of 40 different years. Lees ageing minimum 3 years. Dosage 9 g./L.