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: 300 L barrels of French oak, medium long toast.
Tempranillo and Merlot: 300 L barrels of French oak, medium toast.
Cabernet sauvignon: 225 L barrels of French oak, high toast.

Intense ruby color. Fruit driven nose showing ripe black fruits (blackberry, blueberry), high quality oak, black pepper, warmth. In the mouth a deeply intense, very structured wine. Perfectly ripe yet grippy tannins, cedar and vanilla from oak, perfect balance between alcohol and acidity, and a balanced fruit concentration. Powerful but sophisticated with excellent length. A wine to keep.