Arome de prune uscate si cirese negre, ciocolata, vanilie si taninuri fine provenite de la lemnul de stejar. Se poate servi singur sau cu preparate pe baza de carne rosie, branzeturi fermentate, la o temperatura de 16-18° C.
Dry plums and black cherry nose, chocolate, vanilla and soft tannins from the oak. Can be served by itself or with red meat, fermented cheese, slightly cooled at 16 - 18°C.