BV by Enira 2009

Date of harvest:




Petit Verdot: 05.11.2009.

Average yield

450 hl/ha

Grape varieties

Merlot: 25 %

Syrah: 25 %

Cabernet Sauvignon: 25 %

Petit Verdot: 25 %


The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 5 to 8 days at 16 ?C. 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 oak barrels, then ageing at least 18 months in oak barrels.


100% new oak

Average annual production

9 000 bottles