Description
Ageing potential: from 8 up to a maximum of 10 years.
Recommended serving temperature: 16°–18° C.
Food pairings: meats in general, starters, first courses and cheeses.
Tasting notes: an intense ruby red colour with hints turning towards orange as it ages. Notes of wild berries, cherry and bitter almond: elegant and fresh on the palate, well structured and pleasantly tannic.








