The scent is toasted-grilled woody notes, lemon, roasted hazelnut, intense chalk, Carensac liquorice, rose, pistachio, peanut. Supple and fresh, creamy effervescence, pulpy, crunchy, and coated fruity consistency, lemony acidity, chalky minerality, frankness, iodine salinity, calcareous resonance. Aged and vinified in 205-liter oak barrels. Lees ageing minimum 6 years. Dosage 5 g./L.
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