Bright and expressive, unfolding with ripe orchard fruit—yellow apple and pear—layered over subtler tropical tones of banana and pineapple. Gentle hazelnut and vanilla weave through, lifted by a delicate mineral edge and a faint white spice that speaks to its volcanic soils and oak influence.

Medium to full-bodied with a rounded, almost silky texture. The oak fermentation brings a creamy depth—think buttered citrus and soft toasted almond—balanced by a vibrant, underlying freshness. Flavours echo the nose with added intensity: ripe stone fruit, citrus zest, and a lingering mineral tension that keeps the wine poised rather than heavy. The finish is persistent, gently warming, and subtly nutty.

A natural partner for richer white-meat dishes and seafood with a touch of indulgence—think roasted chicken with herbs, veal in light cream sauces, grilled prawns with garlic butter, or a porcini and Parmesan risotto. It also shines alongside semi-aged cheeses.