BUR0050
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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，並帶有少許橡木香，酒體中等，天鵝絨般柔滑，紅果味道豐富，單寧甜美。
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. Medium-bodied，Velvet attack, a lot of red fruits followed by sweet tannins.
