At first glance looks quite dense. Predominant red ruby , only a slight purple glare gives the mark of¸personality that is in the glass. Under a light coal smoke, the first smell pierces with sanguinacio, budin noir, black pudding mixed with finochio, smoked pork sausage with fennel. The second smell begins with raspberry fruitiness, riddled through flower of violet and ends with pepery-spicy-herbal complexity of Mediterranean maquis. In the mouth, undoubtedly Teran. Fresh, fruity, slightly tannic and smooth. The dark horse of Istrian winemaking, in Trapans expression justifies the use of this term. Food Pairing: : Slice of Istrian prosciutto, fattier aged cheese with truffles, pork loin and Istrian sausages, pork belly slow and long baked in a vacuum with Mediterranean herbs, tuna (bonito) baked in the oven or on the grill with black olives and rosemary will show the culinary potential of this wine, and once again confirm the thesis that Istria is the strongest wine and food destination of Croatian.