AURA PIREN

MACERATION:

12-14 days.

EXTRACTION:

Traditional pumping-over.

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 and aged in French oak for 6 months

APPEARANCE:BRIGHT, DEEP RED COLOR.

NOSE:INTENSE NOSE OF PLUM, HAZELNUT AND CACAO.

IN MOUTH:MEDIUM BODIED, WITH VELVETY EVOLUTION; CHOCOLATE AROMAS IN FINISH.

PAIRING RECOMMENDATION:STEWED CHICKEN.