Ennak +

We make three vinifications Carignan harvested with as much phenolic maturation as possible, full fermentation with skins, at 22°C, 2 pumping over daily 30′, in order to get a good structure from ripe tannins. Malolactic fermentation in tank. Another of Tempranillo and Merlot, vinified together at 16°C, “cooked” at low temperature, pumping over as much as possible the first 24 hours in order to extract color and aromas. Then 2 times daily 30′. End of alcoholic fermentation without skins, in order do not extract strong tannins. Soft pressing, malolactic fermentation in tank. And another of Cabernet Sauvignon, harvested with as much phenolic maturation as possible, full fermentation with skins, at 20°C, 2 pumping over daily 30′, in order to get a good structure from ripe tannins. Malolactic fermentation in tank. All the barrels are tasted in order to decide the final blend.

12 months in French oak barrels, different for each vinification:
CARIGNAN: 300L barrels of French oak, medium long toast.
TEMPRANILLO and MERLOT: 300L barrels of French oak, medium toast.
CABERNET SAUVIGNON: 225L barrels of French oak, high toast.

Deep ruby color. Intense nose with clear presence of oak (vanilla, sweet spice, chocolate) but also loads of black fruits (plum, blackberry), black pepper and lightly herbal notes. Well balanced between acidity and alcohol, present but fine tannins that are still slightly astringent, oak present but integrated. Good complexity: cedar, earthiness, tobacco, black fruits, clove, pencil lead, liquorice. Excellent length, mineral in the finish.