AURA LEMU

MACERATION:

14-16 days.

EXTRACTION:

Traditional pumping-over and punching.

FERMENTATION:

Starts with active dry yeast (Bayanus). Temperature: 18-20 degrees Celsius (64-68 Fahrenheit.

AGING:

Wine conserved over its lees in stainless steel tanks and French oak for 6 months.

APPEARANCE:CHERRY-COLORED WITH RED HIGHLIGHTS.

NOSE:INTENSE NOSE OF STRAWBERRY, CLOVE, COFFEE AND TOAST.

IN MOUTH:FULL MOUTH FEEL, SPICY, WITH SMOKY, WITH TOASTING NOTES IN THE FINISH.

PAIRING RECOMMENDATION:PORK LOIN WITH WINE SAUCE.