Petit Enira 2012

Pricing
Descriptions

Product Price
Product Quantity

Description

Average yield

45 hl/ha

Grape varieties

Merlot: 29%

Syrah: 22%

Petit Verdot-45%

Cabernet Sauvignon-4%

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 14-16ºC in order to reach desired colour and fruit flavours. 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, followed by maceration from 5 to 8 days in 10 m³ thermoregulated concrete tanks. Malolactic fermentation continues in tanks, then ageing for about 10-12 months in oak barrels.

Barrels

30% two and 70% in three years old French oak, medium and medium+ toasted

Taste:

Raspberry nose, slightly woody.

Velvet attack, a lot of red fruits followed by sweet tannins .

The mouth is middle-bodied ending without any bitterness.