Cabernet by Enira 2013
Cabernet Sauvignon 100 %
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 ⁰C in order to extract color and aromas. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28 ºC during 8-10 days, to reach 3-4 g/l residual sugar, followed by maceration from 8 to 14 days in concrete tanks 10 m³-thermoregulated. Malolactic fermentation continues in concrete tanks, then ageing 1 year in French oak barrels medium toasted.
The wine is with attractive dark garnet color which is deep and dense. It impress with strong and intense aromas dominated by forest fruit, pepper and vanilla. The mouth feel is full, rich and charmonious.The body is well structure revealing amazing balance between ripe tannins coming from the grapes and soft ones deriving from the oak. The linear and spicy final make it really unique.