Red
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It has a red color in various shades (ranging from purple to ruby to garnet and orange), and is produced from must that has been macerated on the skins to extract the polyphenols and coloring substances naturally present on them. It is generally characterized by a wide variety of aromas (flowers, fruit, jam, herbs, spices) and by varying degrees of softness, 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 full-bodied sauces.
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