An indigenous grape variety once widespread, now brought back into the spotlight through respectful practices: organic farming, living soils, old vines, and parcel work done with the help of horses.

Nose: Notes of cherry, black olive tapenade, and strawberry, with a riper, more aromatic fruit profile.

Palate: Ample and juicy, with fine tannins, a concentrated texture, and a long, silky finish.

Serving Temperature: 16–18 °C (61–64 °F) to fully reveal its aromas and structure.

Ageing Potential: 6 to 8 years.

Food Pairings: Lamb, beef, pork ribs, charcuterie, soft cheeses, spiced dishes like eggplant curry, or even sea bream in red wine sauce.