根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

Domaine Bessa Valley Petit Enira 2017

BUR0050

Bessa Valley的釀酒師,和2,500年前的當地人一樣,受這個河谷地啟發而開始造酒。命運把他們帶到這個地方,然後利用當地的葡萄出產一年比一年好的葡萄酒。所有工序按最尊重大自然、人物、葡萄樹和果實的方法釀造,他們不用追趕時間,也不會忘掉和諧感覺。

產地:
保加利亞

產區:
Thracian Lowlands

種類:
紅葡萄酒

葡萄品種:
Merlot(76%)、Syrah(24%)

釀造:
葡萄由人手收成,然後於篩選桌上去梗及揀選。整個顆粒的冷浸漬於10-12°C進行3至5天,以達至目標顏色和果味。以精心挑選過的酵母進行的酒精發酵於24-26°C進行5至10天,再於混凝土缸浸漬7至10天,其後是蘋果酸-乳酸二次發酵。

陳年:
於橡木桶陳年12個月,30%是兩年法國橡木桶,70%是三年橡木桶。

品酒筆記:
香氣以紅莓為主,並帶有少許木味。天鵝絨般柔滑,紅果味道豐富,單寧甜美。酒體中等,完結時不帶丁點苦澀味。


Enira is the wine 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 (Owner of Ch. Canon la Gaffeliere (Saint-Emilion Premier Grand Cru Classe B), La Mondotte)

Country of Origin:
Bulgaria

Appellation:
Thracian Lowlands

Type:
Red/Rouge (Still)

Grape Varieties:
Merlot(76%), Syrah(24%)

Vinification:
The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 3 to 5 days at 10- 12°C in order to reach desired colour and fruits flavours. Alcohol fermentation with addition of selected yeast strains is controlled at 24-26°C for 5-10 days, followed by maceration from 7 to 10 days in thermoregulated concrete tanks thermoregulated. Malolactic fermentation continues in tanks, then ageing for 12 months in oak barrels.

Ageing:
30% two-years old oak/70 % three- years old French oak

Tasting Notes:
On the nose, raspberry aroma with slightly woody.  Velvet attack, a lot of red fruits followed by sweet tannins. Medium-bodied, without any bitterness in the end.