AURA KUTRAL

FERMENTATION:

Starts with active dry yeast (Cerevisiae). Temperature: 14-16 degrees Celsius (57-61 Fahrenheit); fermentation managed by a reductive method with minimal aeration protecting the wine from oxidation.

AGING:

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

APPEARANCE:BRIGHT, PALE YELLOW WITH GREEN HIGHLIGHTS.

NOSE:INTENSE NOSE OF CITRUS AND GREEN APPLES, WITH A FAINT HINT OF GRASS.

IN MOUTH:CRISP MOUTH ENTRY; LIGHT BODIED, WITH A VERY FRESH FINISH.

PAIRING RECOMMENDATION:GREEN SALADS, CEVICHE, SUSHI.