AURA REWE

Starts with active dry yeast (Cerevisiae); temperature 16-18 degrees Celsius (61-64 Fahrenheit); Complete fermentation in French oak barrels.

For 6 months (batonnage) on its fine lees in the same French oak barrels.

APPEARANCE:GOLDEN YELLOW WITH GOLD HIGHLIGHTS.

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

IN MOUTH:MOUTH ENTRY VERY AROMATIC; FULL, WITH A LONG FINISH OF EXOTIC FRUITS.

PAIRING RECOMMENDATION:OYSTERS AND SHRIMP.