Enira Reserva 2013

Variety

Harvest  date:

start-end

Merlot

23.09.2013.

Syrah

20.09.-10.10.2013.

C.Sauvignon

16.10.-19.10.2013.

Petit  Verdot

21.10.-23.10.2013.

Average yield:

30 hl/ha

 

Grape varieties:

Merlot: 20  %
Syrah: 28  %
Cabernet Sauvignon: 17 %
Petit Verdot: 35 %

 

Winemaking:

First selection is performed on the vineyard and only good full mature grapes are hand-picked, then carefully selected again on sorting tables. The philosophy is to ferment only good quality of grapes. The tanks are filled by gravity without crush the grapes. Cold maceration of whole berries is performed from 5 to 8 days at 12 - 14 ºC to achieve desire colour and fruit extraction . Alcohol fermentation with addition of selected yeast strains is controlled at 26-28 ºC during 8-10 days, in order to reach 3-4 g/l residual sugar. The regularly pump over and pigeage are done in order to conduct slowly extraction from grapes substances and  achieve  balance in wine.The hot maceration 28- 30 ⁰C with marcs followed  from  10 to 15 days in concrete tanks 10 m³-thermoregulated. Malolactic fermentation continues in tanks and oak barrels, then ageing for about 18 months in oak barrels.

Barrels:

40% new oak / 50% one-year old/10% in two year old  French oak

Taste

 

Nose is intensive, lasting and engaging with complex combination of fruit nuances and delicate oak. Mouth is powerful and complex. The taste impresses with its velvet softness and warmth.  Woody tannins, very well structured. Excellent aftertaste.