Tasting Profile & Food Pairing In the glass, it shows lemon, pear, white peach and acacia. Winemaking and maturation add brioche, hazelnut and restrained vanilla, while time brings chalk, beeswax and dried citrus. The palate is medium-full-bodied with high acidity and little perceptible tannin, carrying the flavours into a focused, persistent finish. Its appeal comes from definition, proportion and the clarity of its site rather than overt showmanship. Serve it with lobster, roast chicken or turbot; those dishes echo the wine's savoury detail while allowing its freshness to reset the palate.