Red Meat, Venison and strongly flavored first courses, eg: Pappardelle with hare or duck ragout.
The structure has suave tenacity. The body is imposing, made almost nervine by full acidity that arouses balsamic and mineral hints. Dry back taste with gentle tannins that stimulate another sip.
Color: Intense ruby red with farnet highlights.
Nose: Intense, elegant and lingering. Red fruit jam opening out into the aroma of thyme and rosemary in flower, on top of elegant lavender.
Short exposure to oxygen releases the spicy fragrances of black and white pepper and then the sweeter oriental spices (Cinnamon, Vanilla, Nutmeg, sloe berries and cardamom)
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