$368.00

Bessa Valley Enira Reserva 2009

The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 5 to 8 days at 16 °C. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28 °C during 8-10 days, in order to reach 3-4 g/l residual sugar, followed by maceration from 5 to 8 days in concrete tanks 10 m-thermoregulated. Malolactic fermentation continues in oak barrels, then ageing for about 16-18 months in oak barrels.

Reference: http://london.bdwinexperience.com/wine-premiere/