Plumy and stewed fruit on the nose, with rich plum ripe fruit on the pallet along with an almond touch. Well balanced with a delicate oak finish. This wine has a good tandand structure that will allow further ageing. 12 months in French Oak, first, second and third fill.
Elegant stuffed veal medallions made with asparagus and provolone cheese breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce. Best at a temperature between 16° C and 17° C.