Enira Reserva 2009
Date of harvest:
Petit Verdot: 06.11.2009.
Merlot: 36 %
Syrah: 31 %
Cabernet Sauvignon: 10 %
Petit Verdot: 23 %
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 for about 16-18 months in oak barrels.
40% new oak / 40% one-year old oak/20% two- years old barrels
Nose: intensive, lasting and engaging, complex combination of fruit nuances and delicate oak
Mouth: powerful and complex. The taste impresses with its velvet softness and warmth
Tannins: woody tannins, very well structured