Description
Ageing potential: from 8 up to a maximum of 10 years.
At its best: from the third or fourth year after the harvest.
Recommended serving temperature: 16°–18° C.
Food pairings: grilled meats, roasts, game and aged cheeses.
Tasting notes: an intense ruby red colour with hints turning towards orange as it ages. Notes of ripe fruit, bitter almond, wild berries, chocolate and vanilla; elegant on the palate, round and soft: well structured, with noble, ripe tannins.








