Organoleptic characteristics: dry red wine – ruby red color, stands out for its fine aromas of michnea and leather. Velvety taste, with a pleasant astringency and shades of oak, blackberry and rose, is accentuated by a persistent aftertaste.
Aged for 6 months in French oak barrels.
The recommended temperature for consumption is +16/+18 °С.
It goes well with hot meat dishes, such as juicy steak, or delicious fillet, succulent meats, smoked duck breast, turkey or veal cutlet, pork steak, cured raw sausages, as well as grilled dishes.i carne, come bistecca succosa, o filetto delizioso, carni succulente, petto d’anatra affumicato, cotoletta di tacchino o di vitello, bistecca di maiale, salumi crudi stagionati, così come piatti alla griglia.
Recensioni
Ancora non ci sono recensioni.