Poanta

The intoxicating bouquet, more fruity than floral, indicates a wine in its full ripeness, when the tertiary aromas developed after bottling are already predominant. These include dried herbs, the scent of maquis and a hint of spice. If the wine had greenish hues, these have long since been lost with ageing and are now dominated by gold, to which a skilful goldsmith has added a little copper to give it a pinkish-reddish tinge. On the palate it is warm, with a very subdued acidity, but mineral, almost salty. The ripeness spreads its wings and makes us wonder which of the varieties present in the chardonnay, sauvignonassa, malvasia and rebula genres has managed to give the wine its most noticeable character. The butteriness of the chardonnay dictates the pace, but the wine changes with each passing minute and emerges with a polyphony in which there is no loser and no winner.
The point has escaped the usual schemes of wine and food pairing, so it requires creativity in finding a suitable companion or accompaniment. He certainly loves rich dishes, imaginatively presented ricotta and porridges, butter sauces, perhaps even dishes with offal (liver, kidneys, hearts, gizzards, gizzards). She is not averse to rich-tasting cream soups (pumpkin, cauliflower, onion, leek) and grilled white meat, but she would also do well with feathered game.