Petit Enira 2011 has a deep ruby colour. The strong and enduring fruity nose is dominated by cherry, wild berries and vanilla very well combined with the balanced taste result of the soft tannins due to the aging in French oak barrels. Complex and lasting aftertaste distinguished by ripe fruit defines this wine as amazing and attractive.
Petit Verdot: 5%
Cabernet Sauvignon: 2%
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 fruits 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.
30% two years-old and 70% three-years old French oak barrels
Bessa Valley Winery