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 10 m3 thermoregulated concrete tanks . Malolactic fermentation continues in concrete tanks, then ageing for about 10 months in oak barrels.

Taste:

Cabernet Sauvignon 2010 is garnet red in colour. On the palate orange and sandalwood. Thin to medium bodied and soft tannins. Ideally drink during 2012-2017.

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Description

Grape varieties: 100% Cabernet

Winemaking:

Taste:

Cabernet Sauvignon 2010 is garnet red in colour. On the palate orange and sandalwood. Thin to medium bodied and soft tannins. Ideally drink during 2012-2017.