Colour: dark red.
Nose: deliciously expressive and fruity, with aromas of wild berries and currants.
Palate: fruity and toasted flavors, wrapped in wonderfully melted tannins. It lasts a long time, until it blooms on an interminable and racy 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.
