Original: $209.41
-65%$209.41
$73.29The Story
This wine is ruby red in color with purple highlights. The nose is ethereal and persistent with notes of violet, rose, fresh fruits, and spicy hints. It is a dry, harmonious, velvety, full-bodied, austere, and generous wine. It pairs perfectly with the great classics of Piedmontese cuisine, such as wild game meat and braised meat. Moving to France, you can pair it with Bourguignonne. In Norway, it goes well with Tradisjonell Etersuppe (soup with vegetables and pork knuckle). Further east, it is a great match for shashlik (marinated mutton) in Caucasian cuisine. In the Balkan Peninsula, it can be combined with many meat dishes, such as Selsko Meso (pork and mushroom stew). Further south, in Greece, it works well with pork and souvlaki (meat skewers). In Colombia, it pairs with posta negra (beef in sauce). Moving to the East, it's perfect with grilled meat prepared according to the Japanese method of teppanyaki.
Description
This wine is ruby red in color with purple highlights. The nose is ethereal and persistent with notes of violet, rose, fresh fruits, and spicy hints. It is a dry, harmonious, velvety, full-bodied, austere, and generous wine. It pairs perfectly with the great classics of Piedmontese cuisine, such as wild game meat and braised meat. Moving to France, you can pair it with Bourguignonne. In Norway, it goes well with Tradisjonell Etersuppe (soup with vegetables and pork knuckle). Further east, it is a great match for shashlik (marinated mutton) in Caucasian cuisine. In the Balkan Peninsula, it can be combined with many meat dishes, such as Selsko Meso (pork and mushroom stew). Further south, in Greece, it works well with pork and souvlaki (meat skewers). In Colombia, it pairs with posta negra (beef in sauce). Moving to the East, it's perfect with grilled meat prepared according to the Japanese method of teppanyaki.