FOOD PAIRING:
Pairs well with red meat dishes, mushrooms, and aged dry cheeses.

ORGANOLEPTIC CHARACTERISTICS

COLOR: Intense ruby red, deep with red hues.

BOUQUET: Broad, complex, fruity with red fruit tones, combined with woody sensations and spicy notes of cinnamon and vanilla.

PALATE: A structured wine, soft, fleshy, and full-bodied; elegant and persistent with a fruity aftertaste enlivened by good acidic tension.

SERVING SUGGESTIONS:

Best served at 10°–12°C