Enira Reserva 2013

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Description

Variety	Harvest date: start-end
Merlot	23.09.- 30.10.2013
Syrah	20.09.-10.10.2013
Cabernet Sauvignon	16.10.-19.10.2013
Petit Verdot	21.10.-23.10.2013

Average yield:

30 hl/ha

Grape varieties:

Merlot: 20%
Syrah: 28%
Cabernet Sauvignon: 17%
Petit Verdot: 35%

Winemaking:

First selection is performed on the vineyard and only good full mature grapes are hand-picked, then carefully selected again on sorting tables. The philosophy is to ferment only good quality of grapes. The tanks are filled by gravity without crush the grapes. Cold maceration of whole berries is performed from 5 to 8 days at 12 – 14ºC to achieve desire colour and fruit extraction. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28ºC during 8-10 days, in order to reach 3-4 g/l residual sugar. The regularly pump over and pigeage are done in order to conduct slowly extraction from grapes substances and achieve balance in wine. The hot maceration 28- 30⁰C with marcs followed from 10 to 15 days in 10 m³ thermoregulated concrete tanks. Malolactic fermentation continues in tanks and oak barrels, then ageing for about 18 months in oak barrels.

Barrels:

40% new oak / 50% one-year old / 10% in two year old French oak

Taste

Nose is intensive, lasting and engaging with complex combination of fruit nuances and delicate oak. Mouth is powerful and complex. The taste impresses with its velvet softness and warmth. Woody tannins, very well structured. Excellent aftertaste.