Colour: dark red.
Nose: blackcurrant fruit, pepper, cigar box and vanilla.
Palate: elegant black fruits follow through to the palate with fine well integrated tannins on the long finish.
Food pairing: beef steak with foie gras and porcini mushrooms, veal tournedos Rossini, roast pigeon with crosnes and trumpets, and pheasant ravioli.
Serving temperature: 16-18oC.
