red wine: Sugar 1.8, volatile ac 0.60 ac total 5 to 5.5, pH 3.6 free anhydride 40/50 under load, full anhydride <150
Ruby red with purple tinges of good intensity.
Complex aroma in the combination of ripe fuits, such as morello cherries, sweet cherries and plumbs, with notes of vanilla, leather, tobacco and spices such as black pepper and sweet pepper. Strong-bodied in the mouth with sweet tannins. Tasteful, well balanced and good complexity.