Cabernet by Enira 2010
Grape varieties: 100% Cabernet
Winemaking: 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 concrete tanks, then ageing for about 10 months in oak barrels.
Taste: This Cabernet Sauvignon is garnet red in colour. On the palate orange and sandalwood. Thin to medium bodied and soft tannins. Drink: 2012-2017.