AURA WAYRA

MACERATION:

15-18 days.

EXTRACTION:

Traditional pumping-over and punching.

FERMENTATION:

Starts with active dry yeast (Bayanus). Temperature: 25∞-28∞ Celsius (77∞-82∞ Fahrenheit)

AGING:

Wine conserved over its lees in stainless steel tanks with micro-oxygenation and with French oak staves for 6 months. In addition, 50 percent of the wine is aged for 8 months in French oak barrels.

APPEARANCE:DEEP RUBY RED WITH REDDISH VIOLET HIGHLIGHTS.

NOSE:INTENSE NOSE OF RASPBERRY, BLACK FRUITS, PEPPER AND NOTES OF TOAST.

IN MOUTH:ROUND AND HARMONIOUS, PLENTIFUL FRUIT, WITH A SMOKY FINISH.

PAIRING RECOMMENDATION:PORK LOIN WITH MUSTARD SAUCE.