Floral aroma, specific to the bitten variety, as a result of keeping in contact (maceration) of the skin of the grain with the must. The aroma is elegant, not excessive, so as to ennoble the wine but not to bother the knowledgeable drinker.
Rich in shades, ennobled by the specific aromas of the bitten variety.
Culinary associations: It goes very well with light foods, poultry, chicken or hen, boiled and even roasted in the oven, white fish, caviar, pasta with light sauces, sweet bread, cakes and even fruit.