Food pairing: Grilled red meat dishes, steak tartare, octopus “under the bell”, stuffed squid, stews, bean dishes, hard cow’s and sheep’s cheeses. Serving temperature: 16-18 °C
Purple-red color. The nose is dominated by aromas of plum, currant, tobacco, blueberry, and cherry – a very fruity scent typical of Plavac Mali. On the palate, it is mildly tannic, follows the aromas of the nose, and has a very elegant finish. Aged for a minimum of 12 months in French oak barrique barrels.
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