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: RUBY RED COLOR, BRIGHT, RED HIGHLIGHTS.
NOSE: INTENSE STRAWBERRY AND RASPBERRY NOSE WITH A HINT OF CACAO.
IN MOUTH: PLEASANT AND LIVELY MOUTH ENTRY; MEDIUM BODIED, WITH WELL-BLENDED TANNINS IN THE FINISH.
PAIRING RECOMMENDATION: BARBECUED BEEF.
