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輕柔優雅，羽翼漸豐，展現保加利亞酒的魅力！ A great match with Hong Kong style char siu barbecue pork. (Photo credit: Mott 32, Time Out Magazine: https://www.timeout.com/hong-kong/restaurants/mott-32 ) Bessa Valley的釀酒師，和2,500年前的當地人一樣，受這個河谷地啟發而開始造酒。命運把他們帶到這個地方，然後利用當地的葡萄出產一年比一年好的葡萄酒。所有工序按最尊重大自然、人物、葡萄樹和果實的方法釀造，他們不用追趕時間，也不會忘掉和諧感覺。 產地：保加利亞 產區：Thracian Lowlands 種類:紅葡萄酒 葡萄品種：Merlot 48%, Syrah 31%, Petit Verdot 15%, Cabernet Sauvignon 6% 陳年：10% 12個月，70% 24個月，20% 36個月。 平均產量 :30 hl/ha 品酒筆記：呈現深紫色，傳來雲呢拿與薄荷的香氣，緊接而來是濃郁的黑莓和紅莓香。口感圓潤，單寧有一定的結構，當中充滿紅果味。成熟的果味與橡木桶熟成的影響，為結尾帶來美妙的平衡。    Enira is the wine made in Bessa Valley We, the wine-makers from Bessa Valley, are inspired by this place as much as the Bessians were 2500 years ago. Now we are the Bessians! It is our destiny to grow the vines of the Valley and make great wine from their fruit year after year. Everything is done with the greatest respect for the nature, the people, the vines and its fruit. We are not in a hurry. We are not losing the harmony. Country of Origin:Bulgaria Appellation:Thracian Lowlands Type:Red/Rouge (Still) Grape Varieties:Merlot 48%, Syrah 31%, Petit Verdot 15%, Cabernet Sauvignon 6% Average yield :30 hl/ha Winemaking:First selection is performed on the vineyard and only good full mature grapes are hand-picked, then carefully selected and destemmed on vibrating tables. The philosophy is to ferment only good quality of grapes. The tanks are filled by gravity without crush the fruit. Cold maceration of whole berries is performed from 5 to 7 days at 10-12 ºC. Alcohol fermentation with addition of selected yeast strains is controlled at 24-26 ºC during 5-10 days, followed by maceration from 10 to 14 days in concrete tanks. Malolactic fermentation continues in tanks, then ageing in French oak barrels: 10% - 12 months, 70% - 24 months, 20% - 36 months. Tasting Notes:This wine shows a deep purple colour. The nose explodes with vanilla and menthol aromas, followed by strong blackberry and raspberry nuances. The mouth is starting with a