Ruby red color with a garnet edge. Mineral aromas emerge on the nose and a fruity range of cherry, black cherry and plum that is enriched with delicate floral and spicy notes in the finish.

Once the harvest operations are completed in the last decade of August, the vinification in the cellar takes place with maceration of 6-8 days in contact with the skins, at a controlled temperature of 22-24 ° C. Maturation in barriques for about 6 months follows.

Red meat, Meat ragout, Aged cheeses