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