AURA WAYRA

MACERATION:

18-20 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:

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 eight months in Frenc oak barrels.

APPEARANCE:INTENSE RUBY RED COLOR.

NOSE:INTENSE NOSE OF RIPE STRAWBERRY, ANIS, LICORICE AND CARAMEL.

IN MOUTH:FRESH AND ROUND ON THE PALATE WITH FIRM TANNINS THAT COMBINE WELL WITH THE TOASTY FINISH.

PAIRING RECOMMENDATION:ROASTED SHORT RIBS WITH AROMATIC SPICES.