The three typical suspects of Piedmont: Dolcetto (40%), Barbera (40%) and Nebbiolo (20%), are behind this savoury red. Expressive aromas of cured meat, bright red plum, black liquorice and red cherry. Just as seductive on the palate with bright acidity, medium chewy tannins and a moderate finish. Equally delicious with cured meat than with steak tartare.
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