Intense and attractive redcurrant with violet tones. Fine bubbles and mousse. Dominated by berries such as cherries and blackberries, with a base of plum and fig compote and slight evolution of the lees. On the palate it is young, fruity, fresh, soft and above all very elegant. Pairs well with a great variety of dishes, from croquettes, soft creamy cheeses, light white fish dishes, pasta, salads of red berries, carpaccios, to dishes made with cured sausages, white meats (veal, rabbit, milk fed lamb), poultry (quails, chicken wings), strong spiced and smoked food and a great variety of cakes.