Aged for at least 6 months in American oak barrels. Deep maroon red layer. Mature fruit aromas well assembled with the vanilla and spicy tones acquired during the aging in oak barrels. Full-bodied and well-structured wine with soft tannins and persistent in the mouth. Serve at 60-64°F combined with roasted and grilled white and red meat (buoy, beef), game hunting (deer, wild boar, roe deer), stewed meat, foie gras, cured cheese, poultry and fish with very elaborated sauces.