Emilia

A garnet-red colour with purplish highlights.

The aromatic profile reveals charm and lightness, red fruit aromas give way to floral notes.

The palate is frank and suave, with a body marked by gentle tannins and a delicate acidity that contributes to a saline and peppery tone, leaving a gourmet finish with notes of flowers and coffee.

A wine for every day. For an evening of "charcuterie and fromage", pizzas and pasta with spicy sauces, such as spaghetti Bolognese or penne arrabbiata. Perfect to accompany roast beef, lamb or strong, hearty meat dishes such as ‘cassoulet’, beef Goulash with peppers, bacon and lentils or savoury ham. The gourmet suggestion of the Hachette Guide: a seven-hour lamb.

Red wines of Merlot and Cabernet Franc with fruity flavours and rich, sweet textures, marry well with the sweet suppleness of Saint-Nectaire, a cow's milk cheese from Auvergne, goat's milk cheeses, such as Pecorino or Manchego, a Beaufort from the Savoyard Alps or hard cheeses, such as Parmesan or old Gouda

If you want to provide some amazement, serve your friends a baroque experiment. Red wines with a chocolate dessert have long been a classic in France. But please do not take milk chocolate! High-quality chocolates with approx. 70% cocoa go much better with red wines, as the texture of a "real chocolate" harmonizes wonderfully with the mild acidity and roasting aromas of a good red.