ALFRED GIRAUD Éclat

Nose : Refined, complex. Very slightly medicinal (balm) and above all fruity (banana, lemon zest), honeyed (lavender), and delicately woody (oak), the aromatic palette rests on a particularly smooth malty base. Upon aeration, it becomes more candied (pineapple), floral (broom, mimosa), saline, and waxy.

Appearance : topaze

Palate : Full, silky. Building on the malty structure of the nose, the flavor palette reveals itself to be tenderly spicy (ginger), vanilla, and herbaceous (alfalfa). Remarkably fresh, it gradually becomes balsamic (pine, cedar), juicy (ripe grape), and crisp (reinette apple, Belle de Boskoop).

Overall : Balanced, slender. Radiant with brightness and maturity, it takes on a more rustic (dandelion, forest path) and tertiary (mushroom, moss) dimension, alternating between sunny and shaded periods. Evoking a boiling fermentation tank, the retro-nasal olfaction quickly returns to malty territory.