Merlot by Enira 2009

Grape varieties

Merlot: 100 %;

Average yield

45 hl/ha


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