AURA LEMU

MACERATION:

15-18 days.

EXTRACTION:

Traditional pumping-over and punching.

FERMENTATION:

Starts with active dry yeast (Bayanus). Temperature: 25-28 degrees Celsius (77-82 Fahrenheit).

AGING:

Wine conserved on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves; 50 percent of the wine aged eight months in French oak barrels.

APPEARANCE:DEEP RUBY RED COLOR WITH CHERRY HIGHLIGHTS.

NOSE:INTENSE NOSE OF RASPBERRY, CANDIED FRUIT, SPICES AND TOASTING.

IN MOUTH:COMPLEX, BALANCED AND SUPPLE ON THE PALATE.

PAIRING RECOMMENDATION:PROSCIUTTO.