Cabernet by Enira 2014

Grape varieties:

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.


This wine is produced by classical French technology, maturating 12 months in French oak barrels. It has vivid, sparkling garnet color with light shades. The aromas are fruity and intensive, very typical for the variety. They are dominated by cherry, vanilla and floral notes. The taste is fresh with pleasant acidity, very well structured with velvet tannins. The aftertaste is spicy with medium length.