Colour: Pale straw yellow. Nose: Fresh and fruity with evident mineral notes. Taste: Savory with the right trace of citrin. Pairings: As aperitif, oysters and seafood, braised rabbit with black olives and pine nuts "Ligurian style", bagna cauda (a traditional sauce from Piedmont, made with olive oil, anchovies and garlic, served with a variety of fresh vegetables).