COLOR: Bright crystalline with silver sparkles.
AROMA: Citrus and herbal, green olive, cooked agave, and cloves.
TASTE: peanut, brown sugar, honey, wood, chocolate, and notes of ripe fruit.
Food PAIRING: Fatty fish and shellfish (scallops, lobster, shrimp, octopus, salmon, tuna, and mahi mahi) cooked with sweet and sour sauces (tamarind and mango).
Melba bread with avocado and aged cheeses (grana padano, parmesan, or pecorino romano).
Ruby or white chocolate with salted nuts, mango, or citrus jam.