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Tollot-Beaut’s Bourgogne Blanc shows the density and concentration expected of old vines with richness and texture on the palate balanced by bright acidity. The nose shows yellow apples, lemon, and white flowers with salty mineral notes and a hint of toasted brioche.

White Burgundy, with its rich texture and toasted flavors, pairs well with white fish and shellfish, and its naturally high acidity can counterbalance cream-based sauces. Oak-aging lends itself well to grilled fish, starches, butter, and toasted nuts.