Hand harvest and vinification traditionally, matured in wood for 12 months.
手工收割,传统的发酵和在成熟的木筒蕴酿12个月再配置。
Vinification: cement small fermenting vats, cold maceration, ageing 12-16 months.
发酵过程:小型发酵池发酵,冷浸渍,橡木桶陈酿12到16个月。
Vinification: Classic vinification. Matured in vat with inert gas. Bottled in our cellars.
酿造:传统的酿造过程。在生产酒庄酿制并且罐装。
Traditional vinification calling for moderne oenological methods such as the total control of the temperatures.
传统葡萄酒酿造工艺结合现代栽种改良方法,譬如通过控制温度来提高葡萄酒质量。
Wine Making: the vinification is carried out through the traditional process used for the red wine elaboration.
酿造工艺:按照传统精细的酿造工艺酿成的红葡萄酒。
Strait control of vine and special method of vinification create the wine full of fruit aroma, soft and delicate.
严格的田间种植管理及独特的酿造技术创造了果香浓郁、味美柔和的葡萄酒杰作。
Traditional vinification in temperature-controlled stainless steel vats. Maceration with micro-oxygenation during 25 days.
在不锈钢槽中以传统的方式酿制,并在连皮冷浸的25天中打入细微氧气泡沫。
Vinification: the grapes ripen at different times: mid-September for the catarratto, the beginning of August for the chardonnay.
酿造工艺:葡萄成熟于不同的时间:卡塔拉托成熟于9月中旬,莎当妮成熟于8月初。
After a careful choice of the grapes and an accurate vinification, the wine continues its evolution in "barrique" for 8 to 10 months.
在经过谨慎的葡萄筛选之后,采用古老的方法进行酿制,然后在橡木桶中陈酿8到10个月。
The vinification follows the traditional Bordeaux methods with the classic blending of Merlot, Carbernet Sauvignon and Cabernet Franc.
采用传统波尔多酿酒风格,葡萄品种当然是美乐、赤霞珠、品丽珠的经典配搭。
Vinification: After 12-days of maceration, the must is decanted in stainless steel tanks, in which it takes place the malolactic fermentation.
发酵方式:经过12天的发酵后,导入不锈钢罐中进行苹果酸-乳酸发酵。
VINIFICATION PROCESS : Traditional without bunch of grapes for 4 weeks under controlled temperatures. Storage in tank and oak barrel before bottling.
发酵过程:传统的发酵方法,去除葡萄梗后在温度控制下发酵4个星期。装瓶之前存放在橡木桶中。
From 1945 onwards, this policy was reinforced by delimitation of the vineyard area, and by the strict enforcement of legislation regarding production and vinification.
从1945年起,加强并制定了政策并划定了葡萄园的面积,并经立法严格执行有关的生产和酿造。
A careful vinification with careful attention paid to each step of vinification and blending of this wine in order to achieve a quality wine which has excellent ontinuity of style.
精心酿造的干红葡萄酒保持了一贯出色的口感与高品质,回味无穷。
Vinification: the grapes, picked manually, are immediately pressed and their must, filtered and refrigerated, is fermented to get the basic wine for the following sparkling process.
发酵方式:经人工精选的葡萄,立刻压榨、过滤后保持冷冻,然后发酵生成气泡酒的基酒。
VINIFICATION: The wine has been raised for 15% in one and two-year old oak barrels of and 85% in stainless steel and concrete tanks before bottling the summer following the harvest.
经过15%一年和两年的旧橡木桶中,85%在不锈钢罐和水泥酒槽中,经过夏天收获季节装瓶。
Traditional vinification in temperature - controlled stainless steel vats. maceration with micro - oxygenation during 25 days. ageing 12 months in oak barrels, 30 % new / 70 % second fill.
在不锈钢槽中以传统的方式酿制,并在连皮冷浸的25天中打入细微氧气泡沫。桶陈12个月,其中30 %全新橡木桶, 70 %一年份。
Vinification: The grapes, picked manually, are immediately separated from stalks and fermented for about 5-7days; the wine obtained is stored in stainless steel tanks until the bottling process.
发酵方式:人工采摘葡萄,精选后经5-7天的发酵后在不锈钢罐中保存直到装瓶。
Vinification: the grapes, picked manually, are immediately separated from stalks and fermented for about 3-5 days; the wine obtained is stored in stainless steel tanks until the bottling process.
发酵方式:人工采摘并分选,发酵大约3至5天后,在不锈钢罐中保存直到装瓶。
Vinification: the grapes, picked manually, are immediately separated from stalks and fermented for about 8-10 days; the wine obtained is stored in stainless steel tanks until the bottling process.
发酵方式:人工采摘并精选的葡萄,经8 - 10天的发酵后在不锈钢罐中保存直到装瓶。
Vinification First week of January crushing of the grapes without de-stalking. Maceration time: 35 days (of which 15 of cold maceration), with hand pressing. Fermentation to controlled temperature.
酿制:在一月的第一周,带梗粉碎葡萄。离析作用:35天(其中15进行离析作用),并用手进行挤压,控制发酵温度。
The Mediterranean climate, with mild winters and sufficient sunshine especially in spring and autumn, plus specific, regional soil conditions, favour the vinification of wines with character and body.
地中海气候,冬天暖和,春天和夏天阳光充足,加上独特的地方性土壤条件,非常有利于葡萄酒的风格和酒体的形成。
The Mediterranean climate, with mild winters and sufficient sunshine especially in spring and autumn, plus specific, regional soil conditions, favour the vinification of wines with character and body.
地中海气候,冬天暖和,春天和夏天阳光充足,加上独特的地方性土壤条件,非常有利于葡萄酒的风格和酒体的形成。
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