由生長在黏土、石灰質上土地的梅洛、卡本內蘇維濃及卡本內弗朗所釀造。果實皆在品嘗檢測過成熟度後方才摘取。

They are then destemmed and put on a sorting table where they are sorted by hand.
採收後去梗放在輸送帶上手工揀選優良果實。

The grapes are put into stainless steel vats where they macerate in cold during one week before beginning to ferment.
揀選出的果實置入不銹鋼槽冷浸一週才開始發酵。

Colour and stucture extraction is made by alternation of pumping over.
酒體色澤與結構是由反覆攪桶淋汁得來。

The alcoholic fermentation process generally takes about 8 or 10 days and then comes maceration.
酒精發酵持續8-10天後再次連皮冷浸。

The daily tasting of vats allows to choose the date of running off.
每日進行槽邊試飲了解發酵狀況以決定將酒液提取出的時間。

Parting of free-run juice and press juice and then malolactic fermentation.
將自然流出的酒液與榨取出酒液分開處理才進行乳酸發酵。

Racking by gravity, on stainless steel plates 3 or 4 times a year.
每年三到四次將自然沉澱的固態物質自槽內取出。

Blending of the vats 1 month before bottling. Earth filtration and fining if necessary.
裝瓶前一個月才將不同酒槽的酒液依年份狀態混和，視酒體狀況決定是否過濾凝清。

Tasting 品釀筆記

Beautiful cherry dress.
如櫻桃粉糖般甜美的顏色。

Nose is elegant and unctuous and evokes red fruits (raspberries, cherry) after maeration it develops light leather notes.
香氣高雅卻又討喜耽欲，令人聯想到覆盆子與櫻桃的紅甜。帶皮冷浸的釀造過程更讓酒香散發清幽淡雅皮革味。

Warm, this dense wine is structured by powerful but softened tannins.
入喉溫軟，這款濃郁的酒乃是由柔潤但充滿力量且飽滿的單寧建築起酒體架構。

Matter is ripe and expresses a beautiful potential by a molten mouth and a very good balance between red fruit savours and tanic structure. Beautiful length.
酒體豐熟且沉潛力道優雅的緩緩釋出，隨著紅色果實香味與單寧結構的完美均衡感融化滿溢口中，其後韻更是美妙。