AURA KUTRAL 
MACERATION:
maceration period 10 days.
EXTRACTION:
Traditional pumping-over, and mixing with liquid nitrogen.
FERMENTATION:
Starts with active dry yeast (Bayanus). Temperature: 25-28 degrees Celsius (77-82 Fahrenheit)
AGING:
Wine conserved on its lees in stainless steel vats for two to three months before blending and bottling.
APPEARANCE:DEEP RED COLOR WITH VIOLET HIGHLIGHTS.
NOSE:INTENSE NOSE OF BLACKBERRY AND DRY LEAVES WITH A SPICY TOUCH.
IN MOUTH:SMOOTH MOUTH ENTRY; MEDIUM BODIED, VERY WELL-BALANCED.
PAIRING RECOMMENDATION:RISOTTO.
