Vranç is a full and comparatively soft wine, relatively light in drinking as it contains about 12-14% alcohol by volume and 6-8 g/l tartaric acids. It is known for its high content of phenols, glycerin, tartaric acids, and tannins. In Vranç wine, bouquets and flavors of forest fruits (blackberries, blueberries/blackberries), nutty fruits, and ripe fruits (figs, plums, apples) predominate. It also stands out for its slightly bitter and attractive nutty taste, alongside the mineral taste, as the vines root deeply into the subsoil where they take up mineral substances. The bouquet and taste of this wine are well-balanced between fruity and tartaric/acidic. When drinking a sip of Vranç wine, it tastes better as its character and fiery nature are displayed. Produced from small to medium-sized grapes that are typical for quality wine because the skins contain more antioxidative substances, hence also polyphenols. Aging Vranç wine perfects the bouquet with flavors and gives it a longer and softer aftertaste. This quality also comes because Vranç has a considerable amount of extracted substances, including tannin. Vranç wines are mostly of the semi-heavy style: full-bodied with 13.5 to 14.0% alcohol, with strong color and taste, high quality – even aging and maturing in the dimensions of Reserve wine. However, many Vranç wines are of the average and heavy style. The color of Vranç wine is that of garnet/ruby, but the black color appears more as it also happens with the black horse; therefore, Albanians have given this name to the wine since ancient times. Vranç has great potential in winemaking but is still in the phase of proper profiling and styling, which will be achieved by reducing grape production per vineyard area with even more advanced wine technology. It is served at a temperature of 18 °C. Its consumption pairs well with foods that have strong content-aroma-taste but also with grilled or skewered meat, or with boiled meat seasoned with pepper and hot chili, along with very fatty cheeses.