Enira Reserva 2015, 750 ML

Average yield:

58 hl/ha

Grape varieties:

Merlot: 60%

Syrah: 33%

Cabernet Sauvignon: 2%

Petit Verdot: 5%

 

Winemaking:

First selection is performed on the vineyard and only good fully 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 crushing the grapes. Cold maceration of whole berries is performed from 5 to 8 days at 10- 12 ºC to achieve desired colour and fruit extraction. Alcohol fermentation with addition of selected yeast strains is controlled at 24-26 ºC during 8-10 days, in order to reach 3-4 g/l residual sugar. The regularly pump over and pigéage are done in order to conduct slowly extraction from grapes substances and achieve balance in wine. The hot maceration 28- 30 ⁰C 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:

50% new oak / 50% one-years old French oak

Average annual production:

53 600 bottles 75 cl

 

Taste:

Enira Reserva 2015 is a wine consisting of 4 of the 4 red grape varieties – Merlot, Syrah, Cabernet Sauvignon and Petit Verdot. The selection of Marc Dworkin and Count Stephan von Neipperg produced full-bodied, harmonious red wine, which can be aged for quite a few years, but offers also great drinking pleasure right away. Unique flavor profile with excellent structure, very well balanced by the mild tannins, result of the 18 month-long ageing in French oak barrels.