The first crystal clear color.
The taste of the primordum is bright and cereal, with barely perceptible transparent nuances of buckwheat honey. The finish is long and soft.
The aromatic bouquet of primordon abounds in tones of barley bread, which has just been taken out of the oven, complemented by a slight sourness.
Experts recommend to consume pervogon room temperature. It will make an excellent pair of hot or cold meat or fish appetizers, aspic, salads, main dishes, fatty dishes, sausages, mushroom and other pickles.