Emilia

The colour is deep, ripe, with purple highlights.

The aromas express themselves with elegance, releasing delicate floral and volatile notes, peony, mingling with greedy aromas of strawberry, black fruit and chocolate.

The palate is crisp, fresh, with a peppery, spicy tone, highlighting the fruit and milky notes, leaving a tender, rich and persistent finish.

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.