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
