The nose is spicy with a lot of red fruits, evolving towards some woody aromas but with such a freshness.
The mouth is complex, middle to full-bodied with some long ending tannins.
What is remarkable is the red fruity end added to balanced tannins.
A wine to dish now but which should age easily 5 years.
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 degrees C. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28 degrees 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 tanks, then ageing for about 12 months in oak barrels.
10% one-year old oak
56 % two- years old
34% three years old
Thracian Valley Region, Alcohol by volume 14.5%
Enira is made in Bessa Valley
Our wine is for pleasure—we serve it before dinner and during dinner. I’ve chosen Bulgaria because of the magnificent terroir. With Enira we revive the image of the Bulgarian wines worldwide. I can’t find competitive wine internationally like Enira.
Count Stephan von Neipperg
Count Stephan von Neipperg, the famous owner of Chateau Canon La Gaffeliere and La Mondotte, who raised up in a family that produces wine in Germany, in Wurttemberg, since the 12 sec. Invested in Bulgaria and produces wine in Bessa Valley Winery.