A bright colour, intense ruby red with purple hues. Aroma characterised by spices: cinnamon, black pepper, licorice and vanilla, borrowed from the oak barrels. Taste of quinine and red and black forest fruits, blackberries, blackcurrants, bitter cherries.
Best served with: dried raw sausages, venison dishes, aged cheeses, lamb dishes
Recommended serving temperature: 15-17°C
