Organoleptic characteristics: dry red wine – It has an intense ruby color with almond highlights. The complex bouquet, dominated by cherries, blackberries and currants, is complemented by dried plums, chilli pepper and salty notes of wet wood and leather. The full and fruity taste surprises with elegance and refinement, but also with a velvety aftertaste.
The recommended temperature for consumption is: +18/+20°С
It pairs well with red meats, starters with fermented cheeses, desserts with dark chocolate.