Description
nextSectionIntense violet color. In the nose, aromas of ripe red fruit, with a highlighted presence of floral notes, perfectly harmonized with aromas coming from the oak aging. In the mouth it is smooth and velvety with sweet tannins.
nextSectionTry with:
- Steak
- Roast beef or venison
- Barbecued lamb, beef or pork – it particularly suits smokey, chilli-based rubs
- Lamb tagines with prunes
- Beef teppanyaki
- Steak and hot game pies
- Aubergine bakes
- Farmhouse cheddar




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