A gracefully intense ruby red colour with violet undertones, it has an inebriating, vinous nose redolent of black cherries and raspberry, followed by hints of liquorice roots and new leather: a very pleasant personality! The palate is delightfully supple, supported by an extremely fine texture of still faintly pungent tannins: the pleasantly bitter note that grows in the mouth and becomes quite clear at the finish has a delicate note of quinine. Overall, a crisp, juicy wine, fresh and persistent.
Recommended food pairings:
Superb with fresh pasta with mushroom and white meat sauce, or pasta e fagioli soup. After a brief period of cellaring, it also goes well with roast and stewed poultry. When very young and well chilled (14° C), it is perfect with dishes featuring fresh-water, oily fish, such as grilled eel and risotto with tench. It is usually paired with one of the most renowned specialities of this region, namely polenta and baccalà (stockfish). A more unconventional but equally pleasing match is that with fish or vegetable couscous.