BV by Enira 2008

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 oak barrels, then ageing at least 18 months in oak barrels.

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Description

BV by Enira 2008 is a blend of the best quality fruits, picked from Bessa Valley vineyard.

The %age is the following:

Merlot: 25 %

Cabernet Sauvignon: 25 %

Petit Verdot: 25%

Syrah: 25 %

The wine matures for 18 months in new French oak barrels.

A very deep purple colour

The nose is toasty, with vanilla and mint aromas.

The attack in the mouth is sweet, then full bodied. The woody tannins have a great balance with the red fruit after-taste.

This wine has a 7/10 years of ageing potential