Colour: clear and intense red robe.
Nose: a bouquet with a great intensity of red fruits aroma.
Palate: round and supple attack on the palate. Great, rich and fleshy structure. Notes of liquorice, red and black fruits aromas at the end.
Food pairing: red meat, jugged meat, game, terrine of veal sweetbread with mushrooms, veal chops, but also with cheeses and even with dessert, like wild strawberry tarts.
Serving temperature: 16–18°C.