Enira 2016, Domaine Bessa Valley, Thracian Valley, Bulgaria

APPELLATION: Thracian Valley, Bulgaria

GRAPE VARIETIES: 52% Merlot, 26% Syrah, 14% Petit Verdot and 8% Cabernet Sauvignon

VINEYARD: Domaine Bessa Valley’s own vineyards near Ognyanovo village

AVERAGE YIELD: 48 hl/ha

WINEMAKING: The first selection is performed in the vineyard and only good fully ripe grapes are hand-picked, then carefully selected again on sorting tables at the winery as the philosophy of the winemaking team is to work with only very good quality of grapes. The tanks are filled by gravity without crushing the grapes. Cold maceration of the whole berries is performed from 5 to 8 days at 12 - 14 ºC to achieve the desired colour and fruit extraction. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28 ºC during 8-10 days, in order to reach 3-4 g/l residual sugar. The regularly pump over and pigeage are done in order to conduct a slow extraction from the grapes and to achieve the desired balance in the wine. Malolactic fermentation continues in tanks followed by ageing in oak barrels.

AGEING: 12 months in French oak barrels - 10% one-year old, 30% two- years old, 60% three years old

COLOUR: Intense vivid red ruby colour

NOSE: Attractive nose with strong and enduring intensity dominated by fruity notes of prunes, blackberries and vanilla.

PALATE: Rich, juicy and complex with very good structure and volume, soft and integrated tannins, the wine has a great balance, gentle but with long-lasting aftertaste.

FOOD MATCH: Roast beef, pork, game

DRINKING: 2019 – 2025