BV by Enira 2010

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 m²-thermoregulated. Malolactic fermentation continues in oak barrels, then ageing at least 18 months in oak barrels.

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Description

Winemaking

BV by Enira 2010 is a blend of the best grapes from Bessa Walley. The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 5 to 8 days at 14-16 °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 thermoregulated 10 m² tanks . Malolactic fermentation continues in oak barrels, then ageing at least 18 months in french oak barrels.

Average yield

450 hl/ha

Grape varieties: Merlot: 40%, Syrah: 30%, Petit Verdot: 30 %

Barrels:

100% new oak

Average annual production:

9 000 bottles