Roy

RED WINE

12.00

Weight 1.50 kg

TASTING NOTES: ruby red, nose of berries, arbutus, red rose and violet, evolution in pink pepper, myrtle, sometimes vegetable. Balsamic taste, tufaceous minerality.

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

SERVING TEMPERATURE: 14-16°C

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