Colour: terracotta-red.
Nose: cherry, juniper, white pepper, damp earth, undergrowth and mint.
Palate: deep, complex, balanced taste of the wine combines bright, fresh acidity, dense, velvety texture and juicy tones of fruit, which are replaced by tones of spice, leather, tobacco and licorice in a long aftertaste.
Food pairing: game birds with mushroom or berry sauce, stewed beef with vegetables, lamb with thyme and mushroom carpaccio. It is also served with pates, lobster salad with grapefruit and soft goat cheeses.
Serving temperature: 16-18oC.
