AURA REWE

MACERATION:

20-25 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius (50 Fahrenheit).

EXTRACTION:

Traditional pumping-over and punching.

FERMENTATION:

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

AGING:

12 months in French oak barrels.

APPEARANCE:INTENSE CHERRY COLOR.

NOSE:INTENSE NOSE OF RASPBERRY, ESSENCE OF ROSE, BLACK PEPPER, NUTMEG AND COFFEE BEANS.

IN MOUTH:FRESH AND ROUND ON THE PALATE; A PLEASANT FINISH WITH NOTES OF VANILLA.

PAIRING RECOMMENDATION:BOEUF BOURGUIGNON.