It’s fresh to the nose, vibrant with nut and leathery scents.
Ruby red coloured, this wine shows bricklike hues.
The palate is soft, featuring a sweet traditional tannin, elegant and persistent. Fermentation and maceration goes on for about 10 days in temperature – controlled tanks, using native yeasts. A brief maceration of the grapes and of the grape skins follows. The wine is eventually transferred to large wood barrels.
Braised and roast red meats, game and dishes served with truffles. Hard and mature cheeses.