Petit Enira 2011
Petit Verdot: 5%
Cabernet Sauvignon: 2%
The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 3 to 5 days at 14- 16 ºC in order to reach desired colour and fruits flavours. 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, followed by maceration from 5 to 8 days in concrete tanks 10 m³-thermoregulated. Malolactic fermentation continues in tanks, then ageing for about 10 -12 months in oak barrels.
30% two years-old and 70% three-years old French oak barrels
Petit Enira 2011 has a deep ruby colour. The strong and enduring fruity nose is dominated by cherry, wild berries and vanilla very well combined with the balanced taste result of the soft tannins due to the aging in French oak barrels. Complex and lasting aftertaste distinguished by ripe fruit defines this wine as amazing and attractive.