Ripe, expressive nose of dried tropical fruits and citrus. The palate is medium bodied, silky and full of apricot and pineapple fruit with a crisp, dry finish. Bombay Pesce steamed in banana leaves, salmon and rice wrapped in pastry with a dill sauce or pasta with caramelised onions, cabbage, and smoked ham would make a fine combination.
Abbinamento al cibo: Crostacei, Pesci con olio d’oliva e creme, Pesce al naturale
Regione: Rhône / Francia
UVE: 25% Clairette, 50% Grenache Blanc, 25% Roussanne