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.
.png)
