Organoleptic Features:
Colour: Ruby red.
Bouquet: fresh, fine and intense with hints of red fruit on the bottom spicy Taste: round and harmonious, balanced tannins, persistent
Serving Gourmet: Red and white meat, pasta processed, cured meats and mature cheeses. Recommended temperature: 16 to 18 C.
Aging: Approximately 12 months in oak barrels traditional with a capacity of 15 hectoliters.
