Crushed and Cured

Enira, Reserva, Bessa Valley, Bulgaria, 2017


The aromas on the nose are red fruits, vanilla and menthol. The palate is sweet, followed by wood tannins still present, but which would mellow in the future, allowing this wine to age for at least 10 years.

Bessa Valley is located on the hills between the Rhodope Mountains and Maritsa River. The climate is continental – hot summer and cold winter. The terroir is influenced by the river and the mountain. Rainfalls are at usual level. The soil in the Valley is loamy and clay-stony, mixed with limestone.

Cold maceration of whole berries is performed from 5 to 8 days at 10 - 12 ºC to achieve desire colour and fruit extraction . Alcohol fermentation with addition of selected yeast strains is controlled at 24-26 ºC during 8-10 days. The hot maceration 28- 30 ⁰C followed by 10 to 15 days in concrete tanks, malolactic fermentation continues in tanks and oak barrels, then ageing for about 18 months in oak barrels.

Country: Bulgaria 

Region: Bessa Valley

Vintage: 2017

Grape Variety: Petit Verdot (36%), Cabernet Sauvignon (24%), Other (40%)

ABV: 14%

Size: 750ml 

Producer: Enria