Colour
Deep ruby shine.
Nose
The nose has aromas of pepper, chocolate, mint, sandalwood and sandalwood.
Mouth
The attack is bewitching and the palate fascinates with its aromas of juniper berries, black fruits, all enhanced by mellow and subtle tannins.
Food and wine pairing and service advice
To be decanted for 1 hour, ideally served at 17° with matured Aubrac beef meat cut in the fillet or rib.
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