AURA WAYRA

MACERATION:

15-20 days with pre-fermentative maceration at under 10 degrees Centigrade (50 Fahrenheit)

EXTRACTION:

Traditional pumping-over and punching.

FERMENTATION:

Starts with active dry yeast (Bayanus); temperature 28 to 30 degrees Celsius (82 to 86 Fahrenheit). Temperature:14∞-16∞ Celsius (57-61 Fahrenheit), reductive method.

AGING:

Wine conserved on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves; 50 percent of the wine aged 8 months in French oak barrels.

APPEARANCE:DEEP RED COLOR WITH VIOLET HIGHLIGHTS.

NOSE:INTENSE NOSE OF RASPBERRY, CHOCOLATE, MENTHOL AND A HINT OF SMOKE.

IN MOUTH:SMOOTH MOUTH ENTRY, FULL ON THE PALATE AND WELL-BALANCED.

PAIRING RECOMMENDATION:SOUSED RABBIT.