Tasting Notes: Deep ruby red with aromas of cherries, plums, violets, cocoa, and vanilla. Full-bodied, fresh acidity, smooth tannins, long elegant finish. Food Pairings: Agnolotti al plin, tajarin with ragù or truffle, brasato al Barbera, roasted meats, BBQ pork, mushroom risotto, charcuterie, aged cheeses.
Garnet red with orange hues. Aromas of roses, violets, cherries, raspberries, redcurrants, spice, leather, and licorice. Structured, fresh acidity, firm yet balanced tannins, long harmonious finish. Food Pairings: Tajarin with ragù, agnolotti del plin, vitello tonnato, braised or roasted meats, game, mushroom dishes, aged cheeses such as Castelmagno and Parmigiano Reggiano.
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