Fresh citrus and berry fruit aromas abound but meld with some lovely softer yeast autolysis characters. Hints of fresh baked bread and roasted nuts from the ageing on yeast lees provide a great contrast.  This shows great balance between the creamy mouth feel of the yeast characters and the crisp citrus character from the natural fruit acidity. The sugar dosage highlights the classic sparkling wine varietal characters, citrus from the Chardonnay and berries of Pinot Noir. 

Whilst still full flavoured, the wine is fresh and has abundant acidity for a long clean finish.  Light to medium intensity – great with seafood and white meat dishes.

For a babà—an individual mushroom-shaped dessert with leavened dough—to retain its quality in a can is no small feat. Being soaked in a rum syrup gives it a certain degree of sponginess and a lot of flavor; the very balanced aromatization of the liquid, probably with vanilla, also adds to it. The cake is just slightly too floury, though the flavor and texture are corrected by the syrup. In short, a true drunken sponge cake for the drunk.

Pirro Tagliatelle with Squid Ink is a dark-colored pasta with a rich, briny flavour. Pirro Tagliatelle with Squid Ink tastes of the sea but is not overly fishy; the taste is clean and subtle. The aroma of Pirro Tagliatelle with Squid Ink is more noticeable than the taste. Pair squid ink noodles with other types of seafood for an aromatic and dramatic-looking dish.