AURA PIREN

Starts with active dry yeast (Cerevisiae). Final fermentation with aeration. Temperature: 16-18 degrees Celsius (61-64 Fahrenheit)

Batonnage during two months on fine lees.

APPEARANCE:YELLOW COLOR, SLIGHTLY GOLDEN.

NOSE:INTENSE NOSE OF LEMON AND PINEAPPLE, WITH NOTES OF MINERAL AND VANILLA.

IN MOUTH:SMOOTH AND CREAMY; A BUTTERY FINISH OF EXOTIC FRUIT.

PAIRING RECOMMENDATION:FETTUCCINI WITH SEAFOOD SAUCE.