AURA WAYRA

FERMENTATION:

Starts with active dry yeast (Cerevisiae). Temperature: 14-16 degrees Celsius (57-61 Fahrenheit); fermentation managed by a reductive method with minimal aeration, protecting the wine from oxidation.

AGING:

Batonnage with lees in stainless steel vats for two months.

APPEARANCE:BRIGHT GREENISH YELLOW.

NOSE:INTENSE NOSE OF GOOSEBERRY, FRESH HAY, ASPARAGUS AND APPLE.

IN MOUTH:ELEGANT WITH PLEASANT ACIDITY AND A LONG FINISH.

PAIRING RECOMMENDATION:CRAB, OYSTERS.