Red
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It appears red in various shades (from purple to ruby to garnet and orange), and is produced from must macerated on the skins to extract polyphenols and the colouring substances naturally present on them. It is generally characterised by a wide variety of aromas (flowers, fruit, jam, herbs, spices) and a more or less high degree of softness, body and tannicity; it should be consumed at a serving temperature of between 14 °C and 20 °C. Optimal pairings are with red meats, game, cheeses, and all dishes based on prolonged cooking and structured sauces.
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