La Vota has a really unique aromatic profile that depends more from the particular terroir than from the variety's character.
The wine has a bright ruby red color, with a distinct garnet hue. To the nose, fresh menthol notes merge into a persistent bouquet of berries, licorice and brown tobacco. On the palate, it is warm and full bodied, with velvety tannins and a long lasting finish of black chocolate and coffee.
It's a perfect companion of red meats, but it is also very good with pork belly and lamb chops thanks to its delicate aromatic taste and to its soft tannins. I suggest you to try it also with smoked ham, with spicy dishes and fresh blue cheeses. My favorite combination is with pork ribs. Either cooked the American way or the Sicilian version (here's my mother's recipe): La Vota, a juicy Cabernet Sauvignon, does not overpower the delicate flavor of the pork ribs and is perfect for rinsing its fattiness off your mouth, sip by sip.
SERVING TEMPERATURE: 57 - 61 °F
La Vota is not fined, nor filtered and should be poured in large Bordeaux style glasses at cellar temperature. Decanting is usually not necessary, except if you are tasting older vintages.