Bessa Valley - Enira2016

RED WINE

Tasting notes

The Enira is a blend of 40% Merlot, 50% Syrah and 10% Petit Verdot, all aged in used French oak for 12 months. Feeling full in the mouth with refined tannins (but a real backbone), this is impeccably balanced, very flavorful (with restrained oak impact) and simply a pleasure to drink. A little earthy complexity pops up on the finish and the velvety texture is rather sensual, too, although it becomes much crisper with aeration. This is easy to like.

Vinification

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 14 - 16 Celsius. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28 Celsius 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 degrees thermoregulated. Malolactic fermentation continues in tanks, then ageing for about 12 months in oak barrels.