This picpoul has aromas of lemon peel, green apple and white blossom. It harmoniously blends flavors of lime leaf, melon, a touch of saline and grapefruit with a rocky minerality. Three months of lees contact gives depth and texture, adding a richer, fuller body while balancing picpoul's famous acidity. Fried sardines, calamari, vegetable tempura or pasta with kale pesto would make this crisp white sing for its supper.