Enira Reserva, Bessa Valley

REGION: Bessa Valley, Bulgaria

VARIETIES: Syrah 36%, Petit Verdot 33%, Merlot 25%, Cabernet Sauvignon 6%

VITICULTURE: Conventional

YEAR: 2019

ABV: 14.5%

INFO: Count Stephan von Neipperg, owner of several famous Bordeaux properties including Châteaux Canon La Gaffelière and La Mondotte, deliberately sought out Bulgaria’s Bessa Valley, where the wonderful clay-limestone soils displayed the potential to make great wines.

Cold maceration of whole berries takes 5 to 8 days at 10 - 12 ºC to achieve the desired colour and fruit extraction. Alcohol fermentation with the addition of selected yeast strains is controlled at 24-26 ºC for 8-10 days, in order to reach around 3-4 g/l residual sugar. Pump overs and pigeage are done in order to conduct slowly extraction from the grapes and achieve balance in wine. The hot maceration is carried out at 28- 30 ⁰C with this followed by 10 to 15 days in temperature controlled concrete tanks. Malolactic fermentation continues in tanks and oak barrels, then ageing for about 18 months in oak barrels.

Very deep garnet colour, there is a plethora of aromas; magnificent scents of forest fruits, plum, red cherry followed by chocolate, vanilla and dried herbs. The palate is dense, smooth and homogeneous. The structure is masterly composed of silky tannins derives from ripe fruits and oak barrels. Opulent and long-lasting flavours complete this superb wine.

VEGAN