The taste is soft and smooth, material, the creamy phenolic mass is perceived, supported by a lively acid shoulder and a velvety tannin.
Suitable for main courses of grilled red meat, first courses with pork sauce and highly aged cheeses; to be tried cold with a good risotto with cuttlefish ink or roasted fish such as tuna and swordfish.
Serve at a temperature of 16-18 C°.