Cabernet by Enira 2011

Grape varieties:

Cabernet Sauvignon 100 %


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 concrete tanks, then ageing for about 10 months in oak barrels.


The wine is with intense, garnet red and penetrating color. It impresses with its strong fruity nose, which reveals plenty of flavors typical for that variety. The body is tight, full and round. The taste is spicy and rich, showing perfect balance between ripe tannins coming from the grapes and soft ones deriving from the  oak.