Colour: reddish copper color.
Nose: particularly rich and intense aroma, due to the extraction of crushed herbs and spices in a wine-based alcoholic solution.
Palate: caramelized sweet taste, aromatic, pleasantly bitter and persistent.
Food pairing: an ideal base for many pre-dinner and after-dinner drinks.
Service temperature: 6-8°C.
Primary ingredients: preferably young wines and specific herbs.