AURA KUTRAL

MACERATION:

4-16 days.

EXTRACTION:

Traditional pumping-over.

FERMENTATION:

Starts with active dry yeast (Bayanus) at temperature ranging between 18∞C and 20∞C (64∞F-68∞F).

AGING:

Wine aged in stainless steel tanks with oak contact for 6 months.

APPEARANCE:BRIGHT CHERRY COLOUR WITH RED HIGHLIGHTS.

NOSE:INTENSE NOTES OF RASPBERRY, CLOVE AND LEATHER.

IN MOUTH:JUICY PALATE, WITH GENTLE TANNINS, ROUND MOUTHFEEL AND TOASTED NOTES IN THE FISH.

PAIRING RECOMMENDATION:CHICKEN BREAST WITH MUSHROOM SAUCE.