Marries well with veal with foie gras, smoked duck breast, cepes, or porcini mushrooms, with omelets, risotto, meat such as beef, lamb, pork, desserts such as Truffle mousseline, cheeses like camembert and reblochon.
Serving temperature: 14-16 °C
70% Cabernet sauvignon, 20% Merlot, 10% Petit verdot
Store in a cool dark place.
Aging potential: between 8 and 20 years or more