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 to 28 degrees Celsius (77 to 82 Fahrenheit).

AGING:

12 months in French and American oak barrels.

APPEARANCE:INTENSE RUBY RED COLOR.

NOSE:INTENSE NOSE OF STRAWBERRY, FOREST, LICORICE AND A FAINT ANIMAL QUALITY.

IN MOUTH:ROUND AND WELL-STRUCTURED; VANILLA, CHOCOLATE AND LICORICE AROMAS IN A LONG FINISH.

PAIRING RECOMMENDATION:RIB EYE STEAK WITH MUSHROOMS.