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It appears in various shades of red (ranging from purple to ruby to garnet and orange) and is produced from grape must that has been left to macerate on the skins, in order to extract the polyphenols and colorants naturally present on them. It is generally characterized by a wide variety of aromas (flowers, fruit, jam, herbs, spices) and by varying degrees of smoothness, body, and tannins; it should be served at a temperature between 14 °C and 20 °C. It pairs best with red meats, game, cheeses, and all dishes featuring slow-cooked ingredients and rich, complex sauces.
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