Enira Reserva 2009

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 for about 16-18 months in oak barrels.

Pricing
Descriptions

Product Price
Product Quantity

Description

Date of harvest:

Merlot: 23.10.2009

Syrah: 28.10.2009

Cabernet Sauvignon: 09.11.2009

Petit Verdot: 06.11.2009

Average yield

45 hl/ha

Grape varieties

Merlot: 36%

Syrah: 31%

Cabernet Sauvignon: 10%

Petit Verdot: 23%

Winemaking

Barrels

40% new oak / 40% one-year old oak / 20% two- years old barrels

Taste

Nose: intensive, lasting and engaging, complex combination of fruit nuances and delicate oak

Mouth: powerful and complex. The taste impresses with its velvet softness and warmth

Tannins: woody tannins, very well structured

Aftertaste: Excellent