Intense and rich ruby red color, it opens in the glass in a large aromatic bouquet with sensations ranging from cherry to blackberry, from cocoa to tobacco, to leather.
It ages in partly French and partly American oak barriques for 13-16 months where it refines its aromatic and chromatic characteristics and then rests for another 3-4 months in the tank. Almost 2 years after the harvest, it reaches the right softness with a further year of aging in the bottle.
It goes deliciously with roast beef and lamb and in general with more or less fatty dishes. Also excellent with aged cheeses.