Enira 2019: The Signature Red of Bessa Valley Enira 2019 stands at the heart of Bessa Valley’s identity. It is a wine shaped by long-term vision, patient work in the vineyards and a clear understanding of balance. This vintage brings together the depth of the Thracian Lowlands and the quiet precision of a Bordeaux-inspired approach, resulting in a composed and confident expression of style. Tasting Profile & Sensory Experience The wine reveals an attractive dark garnet colour. The bouquet is intense yet refined, unfolding in clear layers:

• Primary aromas: Plum, red cherry and forest fruits.
• Secondary notes: Soft milk chocolate and gentle vanilla.

On the palate, Enira 2019 is dense and rounded, carried by a silky texture. The balance between ripe fruit and oak tannins is natural and unforced, allowing the wine to move with ease. The finish is smooth, soft and long, completing the impression of a wine built on harmony rather than excess. Terroir & Winemaking The vineyards of Bessa Valley, set on clay-limestone soils, offer the conditions for slow, even ripening and depth of flavour. The 2019 vintage reflects both the character of the site and the discipline of careful winemaking. Grape Varieties:

• 42% Merlot
• 36% Syrah
• 12% Petit Verdot
• 10% Cabernet Sauvignon

Winemaking: The grapes are harvested by hand, with strict quality control in the vineyard. After gentle destemming and careful berry selection, whole berries are transferred by gravity into concrete tanks. Cold maceration precedes fermentation, followed by controlled alcoholic fermentation and extended maceration. After malolactic fermentation, the wine is aged in French oak barrels: 15% for 12 months, 35% for 24 months and 50% for 36 months. The final blend is lightly filtered and bottled. Food Pairing & Serving Suggestions Enira 2019 is a versatile wine at the table, well suited to dishes that mirror its depth and balance:

• Red meats: Roasted lamb, beef fillet, slow-cooked beef
• Game: Venison, wild boar
• Cheeses: Aged and semi-hard cheeses

Serving temperature: 16–18°C Cellaring potential: Drinking well now, with the structure to evolve gracefully over the next 6–10 years. Average annual production: 150,000 bottles (0.75 L)