Ruby-colored wine has primary spicy flavors. The production technology allows anthocyanins to pass from the rind of the berries into the must, so you drink a drink of rich color. The flesh of the grapes contains tartaric, citric and malic acids, minerals, pectin, and various nitrogen compounds. An important point is that from the skin of the product comes tannins and polyphenols, and from grains - tannins.
One of the most important characteristics on which the aroma and flavor and style of a wine depend directly is the grape variety from which it is made. Dry wines are made with an absolute absence of sugar. The taste of the wine is obtained naturally;
Visually, the product has a deep and vivid color. It can range from garnet, purple, purple to dark ruby and even darker.
The aroma of quality varietals is pronounced grapey, sometimes with spicy and berry-fruit undertones. The taste has a tartness and light acidity of red grapes;