AURA WAYRA

MACERATION:

Maceration for short period, 2-4 hrs in the press

EXTRACTION:

Direct pressing, with pneumatic press

FERMENTATION:

Starts with active dry yeast (Bayanus). Temperature: 14∞-16∞ Celsius (57∞-61∞ Fahrenheit)

AGING:

Wine conserved in stainless steel vats.

APPEARANCE:BRILLIANT PINK COLOR

NOSE:INTENSE NOSE OF CASSIS, STRAWBERRY, BLACK CHERRY AND A TOUCH OF MENTHOL.

IN MOUTH:MOUTH ENTRY IS FRESH, INTENSE AND COMPLEX WITH NOTES OF CASSIS.

PAIRING RECOMMENDATION:APERITIF, PASTAS.