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Only 22 Barrels produced per year in 1.8 Ha vineyard. (Aprox: 2500 bottles)
Syrah 100 %
第一層次揀選在葡萄園內進行，只有優質而完好的葡萄才由人手摘下，再於篩選桌上再揀選。發酵缸在地心吸力作用下填滿沒有輾壓的葡萄，原顆粒冷浸漬於 14-16ºC進行5至8天，以達成目標的顏色和萃取比例。加入了酵母後便進行酒精發酵，溫度控制於26-28ºC，進行 8-10 天，以達成餘糖3-4g/L。於固定時間進行淋汁萃取，以達至慢速搾取和令酒更平衡。與酒渣一起，在混凝土缸中的熱浸漬進行8至10天，溫度為 28-30ºC，蘋果酸-乳酸二次發酵於溫度操控橡木桶進行，然後於100%新木桶陳年18個月。
Enira is the wine made in Bessa Valley
We, the wine-makers from Bessa Valley, are inspired by this place as much as the Bessians were 2500 years ago.Now we are the Bessians! It is our destiny to grow the vines of the Valley and make great wine from their fruit year after year. Everything is done with the greatest respect for the nature, the people, the vines and its fruit. We are not in a hurry. We are not losing the harmony.
Country of Origin:
Syrah 100 %
First selection is performed on the vineyard and only good full 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 crush the grapes. Cold maceration of whole berries is performed from 5 to 8 days at 14 - 16ºC to achieve desire color and fruit extraction. 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. The regularly pump over or pigeage are done in order to conduct slowly extraction from grapes substances and achieve balance in wine.The hot maceration 28- 30ºC with marcs followed from 8 to 10 days in concrete tanks 10 m?-thermoregulated. Malolactic fermentation continues in oak barrels, then ageing at least 18 months in oak barrels.
Nose: toasted bread, basalt, woody and spicy
Tannins: strong and structured
Aftertaste: smooth and long