Intense colour, ranging from ruby to garnet.
Black fruit notes with cassis and blackberry, followed by empyreumatic fragrances that vary between vanilla and roasting.
The young reds are full-bodied, marked by a hint of oak and hints of sweet spices. After a few years of aging, the tannins melt.
15 C
Lamb, red meats, roast guinea fowl and dry hard cheese
