Three years of aging, first in steel barrels, then in glass bottles laid down.

With delicate notes of sage and pepper, it goes well with spicy foods, fish, shellfish and fresh cheeses, especially goat's cheeses. Excellent with vegetarian cuisine, but also with white meats such as chicken, turkey and rabbit. Ideal to accompany dishes based on raw fish (sushi, sashimi, ceviche etc.) or grilled, salmon, tuna and sea bass carpaccio.