• Nose: Aromatic herbs and warm spice, lifted by a twist of citrus zest.
• Palate: Refreshing lemon geranium layered with exotic lychee and gentle rosemary.
• Finish: Long and clean, with lightly toasted French oak and fine tannins.
  
  

• Water 
• Natural botanical distillates from organic farming
• Juice* from unripe grapes 
• Pear juice*
• Apple juice*
• Sugar derived from grapes

*(Not from concentrate)

100 ml : 

• Energy 117 kJ/ 28 kcal 
• Fat 0 g. - of which saturates 0 g.
• Carbohydrates 7 g. - of which sugars 7 g.
• Protein 0 g. 

Seasoning profile: bright citrus (lemon, yuzu, bergamot; lemon geranium or verbena), woody Mediterranean herbs (rosemary, thyme, oregano), saline green notes (capers, green olive), light nuttiness (almond, pistachio). Keep it zesty, not sweet.

Vegetables: fennel, zucchini, asparagus, peas, artichoke, endive.

Fruits: citrus ( lemon, yuzu, bergamot, grapefruit zest), stone (apricot, peach, pear, green apple, quince), tropical (lychee, pineapple, unripe mango).

Meat & Poultry: chicken, turkey or duck, veal, pork tenderloin.

Fish: white fish (sea bass, cod, halibut, hake), oily fish (trout or salmon), shellfish (scallops, prawns, lobster), cephalopods (octopus, squid). 

Sauces: French (lemon beurre blanc, sauce vierge), Italian (salsa verde, gremolata, pistachio-almond pesto), Middle-Eastern (yogurt-tahini-lemon), Asian (ponzu-yuzu dressings)

Vinegars & Condiments: vinegars (white wine (or ALTER Cedro)), fine sherry, verjus, rice vinegar), saline notes (preserved lemon, capers, green olive tapenade, rosemary salt), pickled vegetables, Dijon, white miso, good olive oil.

Avoid: heavy sweet glazes or smoky BBQ sauces that overwhelm the fine citrus and floral notes.