AURA KUTRAL

MACERATION:

Short 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: SPINACH PANZEROTTI WITH WALNUT SAUCE.