AURA KUTRAL

FERMENTATION:

With active dry yeast (Bayanus). Temperature: 17-18 degrees Celsius (62-64 Fahrenheit), with aeration at the finish of fermentation.

AGING:

Wine conserved on its lees in stainless steel vats for 2-3 months before bottling.

APPEARANCE:STRAW COLOR WITH GOLD HIGHLIGHTS.

NOSE:INTENSE NOSE OF PEAR, PINEAPPLE AND ACACIA FLOWERS.

IN MOUTH:MOUTH ENTRY FRESH; MEDIUM BODIED, WITH OUTSTANDING NOTES OF EXOTIC FRUIT IN THE FINISH.

PAIRING RECOMMENDATION:CHICKEN, TURKEY.