Description

TASTING NOTES
ruby red, nose of berries, arbutus, red rose and violet, evolution in pink pepper, myrtle, sometimes vegetable. Balsamic taste, tufaceous minerality.Smooth entrance on the palate then immediately fresh and savory sensation, with soft tannins.Fresh closure with fruity and floral persistence.

FOOD PAIRINGS
white beef carpaccio, cappelletti with ragù sauce, legume soup, pork tenderloin, tofu burger with vegetables, aged pecorino.

SERVING TEMPERATURE
14-16°