Deep and intense colour, bright purple.
To the nose, aromas full of finesse with perfumes arising from crushed berries, pulp, mature fruits, as well as vanilla, grilled almonds and smoke. All these sensations are detected even when the wine is young. At the mature age, the bouquet becomes more amplified and concentrated in harmony.
Fleshy on the pallet, thick, containing tannins which are generally very mature and concentrated. A little firm, occasionally austere in their youth, the wines soften with age: fruit tannins merge with oak, bringing openness and a smooth texture, a lot of boldness and spicy flavours. They leave a long lasting supple taste and a velvety richness.
1) How ?
Around 18°. The serving and aeration of a young wine is best performed by pouring into a carafe. Don’t forget to carefully decant older wines as natural deposits may be present.
All meat, game, foie gras and cheese. With older wines, avoid mixing with food containing spicy sauces, on the other hand, young wines can accommodate these very well.