Intense ruby red, taking on garnet shades with ageing.
Full, fragrant and slightly herbaceous aroma, reminiscent of sour cherry, raspberry, blackberry and blueberry. When aged, the bouquet acquires spicy and wild nuances
Dry, structured, full-bodied and intense flavour. After two to three years it refines considerably and acquires a dry flavour with a pleasant bitter aftertaste.
It goes well with all red and white meat dishes either grilled, barbecued, roast or stewed. In Friuli Venezia Giulia it also goes well with semi-mature and mature cheeses, pasta and bean soup and frico with onions.
Best served at a room temperature of 18°-20°C.