Merlot by Enira 2009
Merlot: 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 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 8-10 months in oak barrels.
10% one year old oak
30% two- years old
60 % in three- years old
Average annual production: 215 000 bottles
Raspberry nose, slightly woody.
Velvet attack, a lot of red fruits followed by sweet tannins .
The mouth is middle –bodied ending without any bitterness.
A wine representing perfectly our Merlot vineyard and which can age two to three years