Colour: deep red.
Nose: complex and delicate nose of red fruit (blackcurrant, plum).
Palate: a powerful palate which presents mature tannins. The attack is nice and plump and gives way to a long fruity finish with hints of smoke.
Food pairing: serve with red meats, white meats, cooked meats, quails and even boletus.
Serving temperature: 16-18oC.
