Color: Intense purple red. Nose: Complex, with red and black fruit such as maqui berry and spices such as red pepper, vanilla and dill. Palate: Wide, of medium acidity and round tannins with fruit such as sarsaparilla and maqui berry. Medium long finish. Food Pairing: Decant and serve at 16°C (60°F). Ideal for dishes such as rabbit roulade with mint and apricot or four-cheese pasta with truffles with grated truffles.