Duo by Enira 2010
Merlot: 75 %,Syrah: 25%;
The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 3 to 5 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 and in tanks, then ageing for about 12 months in oak barrels.
20% two and 80 % in three years old oak
The nose is a perfect balance between the fruitiness of the Merlot and the toasty aromas of the Syrah.More woody nose when shaked .
The mouth is middle to full-bodied with the strength of the Merlot and the velvetness of the Syrah.
This wine will surely develop more strength when it will be 2-3 years older but it has already such an established balance.