Colour: dark red.
Nose: cherry, plum, wild berries, vanilla, pepper, cinnamon, cigar tobacco and coffee.
Palate: tones of black fruits and berries, oak and spices.
Food pairing: hot meat and game dishes, both fried and stewed. It is served with soups, pasta and vegetable dishes, cheeses and grilled fish.
Serving temperature: 16-18oC.
