AURA LEMU

FERMENTATION:

Starts with active dry yeast (Cerevisiae). Temperature: 16-18 degrees Celsius (61-64 Fahrenheit); fermentation with French oak staves; final fermentation with aeration.

AGING:

Batonnage with fine lees during two months.

APPEARANCE:STRAW YELLOW WITH GOLD HIGHLIGHTS.

NOSE:INTENSE NOSE OF PINEAPPLE, VANILLA AND ALMOND BLOSSOMS.

IN MOUTH:MOUTH ENTRY FRESH; ROUND IN THE MIDDLE-MOUTH WITH NOTES OF CITRUS AND PINEAPPLE; A LONG FINISH.

PAIRING RECOMMENDATION:CURRIED CHICKEN, SWEET-AND-SOUR DISHES.