Enira 2017 test

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Description

Grape varieties:

Cabernet Sauvignon 100 %

Winemaking:

The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 3 to 5 days at 14 ⁰C in order to extract color and aromas. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28 ºC during 8-10 days, to reach 3-4 g/l residual sugar, followed by maceration from 8 to 14 days in concrete tanks 10 m³-thermoregulated. Malolactic fermentation continues in concrete tanks, then ageing for one year in medium toasted French oak barrels.

Taste:

Intense, dark ruby color. The nose is fruity, typical for this variety with nuances of black barriers, soil, oak and almonds. Round and harmonious middle body with pleasant freshness and acidity. The aftertaste is attractive and juicy.