Pale ruby red, typical of the variety. On the nose red forest fruits, such as currants but also plums, violets and violets, accompanied by the unmistakable spiciness attributable to black pepper.It goes perfectly with boards of cured meats and medium-aged
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Pale ruby red, typical of the variety. On the nose red forest fruits, such as currants but also plums, violets and violets, accompanied by the unmistakable spiciness attributable to black pepper.
It goes perfectly with boards of cured meats and medium-aged cheeses, as well as with first courses with Tuscan meat sauce.
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