The nose is concentrated, on confit fruits (confit yellow peach, confit apricot), with a hint of quince paste and very ripe pineapple, allied to spices (vanilla, touch of nutmeg), wood (toasted and fresh hazelnut) finely wrapped in lactic and creamy

The nose is gourmand and fresh at the same time. It reveals orange zest, bitter confit orange, confit grapefruit, very ripe yellow peach and apricot roasted with honey, allied to toast (toasted wood, toasted hazelnut) and spice (vanilla, hint of

The nose is enveloping, perfumed and finely spicy on opening (vanilla, nutmeg), with precise, wrapped toast (toasted hazelnut, fresh almond, toasted wood). There are also lactic and pâtisserie notes of beurre noisette and lemon curd, white flowers (lime blossom, camomile),

The nose is gourmand and perfumed, with expressive stone-fruit aromas (crushed yellow peach, roasted apricot, dried apricot), a hint of pineapple in syrup and citrus freshness (crushed blood orange, confit lemon, confit clementine), plus a touch of crushed yellow apple.

The nose is textured, complex and toasted on opening, with toasted wood and toasted hazelnut, allied to lactic hints (fresh butter, beurre noisette, lemon yoghurt, a touch of orange cream). Then come confit grapefruit with a slight bitterness, blood orange,