Deep garnet red in color with brick-red hues. Hand-harvested. Double sorting of the grapes. Fermentation in temperature-controlled stainless steel and concrete tanks. Maceration with skins for ~25–30 days. Malolactic fermentation. Aged in French oak barrels for ~12 months, ~30% new barrels. The aroma is dominated by black plum, ripe cherry, and blackberry, complemented by truffle, forest floor, and leather, as well as vanilla, cocoa, tobacco, and spices. The palate is dry, medium-bodied, very smooth and round, with low acidity, silky tannins, and a mature, elegant character. The finish is medium to long, with a soft and velvety aftertaste. Pairs well with red meat, mushrooms, and aged cheeses. We recommend serving it with beef, veal, mushroom pasta, duck fillet, and truffle dishes.