Petit Enira 2010
Date of harvest
5-10 of October 2010
The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 3 to 5 days at 14- 16 ?C in order to reach desired colour and fruits flavours. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28 ?C during 8-10 days, in order to reach 3-4 g/l residual sugar, followed by maceration from 5 to 8 days in concrete tanks 10 m?-thermoregulated. Malolactic fermentation continues in tanks, then ageing for about 10 -12 months in oak barrels.
30 % two and 70 % in three years old French oak, medium and medium + toasted
The wine is with opaque red colour with ethereal gleams .The nose is intense with woody hints.
The mouthfeel is remarkable, complex and balanced. The wine is medium bodied, well formed, charming with harmony among forest fruits, plum aromas and sweetness coming after maturing in oak barrels.
The aftertaste is captivating and long.