Purplish-ruby-red in color with intense fresh fruit aromas of blackberries and plums, and light notes of toast meld with sweet vanilla. Medium-bodied, with soft tannins and a pleasing finish. Winemaker Notes: Harvest usually takes place in late March at 23-24 degrees brix with yields of 12 to 15 tons per hectare. Food pairing: Beef, lamb, pork, duck, cheeses, pizza, and pastas.