Tuna Fillets in Olive Oil, Ati Manel, PortugalTimeless and tremendously tasty, these tuna filets in olive oil from Ati Manel offer a repeatable and decadent culinary experience. They are made from pole & line caught Skipjack Tuna (the smallest species that make it to tin) by hand carving them off the bone before sending them for a gentle steam and finally a bath in locally sourced olive oil. Its cheeseboard or bust for these beauties, but theyll also bring you immense joy atop a fresh Greek salad

Austria 2019

with a thread of brioche emerging with time in the glass

Champagne A

There is just enough sweetness to excel as an after-dinner wine

FISH VARIETY: Pacific Oyster (Crassostrea gigas)

VINIFICATION: Traditional winemaking techniques are employed

Pairing Suggestions: Ideal with red wines like Pinot Noir

integrated acidity

Sébastien Schwarz (oenologist)

Raised on fine lees for 6 to 8 months and bottled in the spring with around 20 g/L of residual sugar

Vinification: Fermented with 15% whole clusters

and orchard fruit