Enira Reserva 2007

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 (50% spontaneous, 50% 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 oak barrels, then ageing for about 16-18 months in oak barrels.

Pricing
Descriptions

Product Price
Product Quantity

Description

Date of harvest:

Merlot: 26.09.2007.

Syrah: 10.10.2007.

Cabernet Sauvignon: 19.10.2007.

Petit Verdot: 18.10.2007.

Average yield:

36 hl/ha

Grape varieties:

Merlot: 66%

Syrah: 14%

Cabernet Sauvignon: 6%

Petit Verdot: 14 %

Winemaking:

Barrels:

50% new oak / 50% one-year old oak

Average annual production 90 000 bottles