名稱 Pittacum
年份 2018
品種 Mencía 100%
產地 Arganza del Bierzo
桶陳 法國、美國橡木桶8個月
酒精度 14.5%
容量 750ml
氣候
寒冷的冬天以雪的形式出現了大量的降水，使葡萄藤植物的生長停滯不前。春天又冷又濕。葡萄園的回應是延遲發芽，直到五月初才發生。
六月，風暴和冰雹形式的降雨使風味復雜化，導致收穫產量下降。七月和八月是炎熱乾燥的月份，第一批葡萄開始變色。成熟開始了，經過幾個月的艱難之後，我們終於迎來了一段穩定的天氣。
釀造手法/特色
葡萄以 12 公斤的小木盒運到酒廠。它們在分類桌上被一束一束地挑選出來。釀酒在不銹鋼罐中進行，通常在 25 ºC 度下持續約 15 天。
將葡萄酒放血並在罐中保存一個月，然後將其帶到容量為 220 升的法國和美國橡木桶中。在八個月的時間裡，葡萄酒留在桶中，不受貨架的干擾。裝瓶後，又開始了長達兩年的休整期。
品酒小記
濃烈的色彩搭配優雅的氣味。新鮮的紅色水果、香料、墨水和礦物質。優柔多汁，餘味悠長。
餐飲搭配
Pittacum 允許與菜餚和食物進行豐富多樣的搭配：烤肉或燉肉、豆類濃湯、某些烹製魚類的方法，以及冷肉、奶酪、意大利面、肉餡捲餅（加利西亞風味餡餅）、適當冷醬的沙拉。
Name : Pittacum
Years : 2018
Variety : Mencia 100%
Denomination of Origen : Arganza de Bierzo
Aging : French oak 、 America oak barrels 8 monthes
Alcohol by Volume : 14.5%
Capacity : 750ml
Climate :
The cold winter with an abundance of precipitations in the form of snow kept the vine at a vegetative standstill. The spring was cold and very wet. The vineyards responded to ali this with a delay to bud burst, which did not take place until the start of May. In June, precipitations in the form of storms and hail complicated the fruit set, causing a drop in the harvest production size. July and August were hot, dry months and the first grapes started to change colour. Ripening commenced and, after several difficult months, we finally had a spell of stable weather.
We started harvesting the Menda on 21 September in perfect weather. It was dry and sunny, with night time temperatures that were sometimes as low as 2ºC. The Mencia was finally harvested with good fruit, soft tannins and prefect acidity
Winemaking/Features :
The grapes arrive at the winery in small 12 kilo boxes. Bunch by bunch they are selected at the sorting table. Winemaking takes place in stainless steel tanks with light cap plunging and must siphoning during fermentation, that usually lasts about 15 days at 25 ºC degrees.
The wine was bled and kept in the tank for a month befare taking it to French and American oak barrels with 220 liters holding capacity. For the eight months the wine stays in the barrel and it remains undisturbed by racking. After bottling another long two year period of repose begins.
Tasting Notes :
Intense color with elegant nose. Fresh red fruits, spices, chinese ink and minerals. Fluid and juicy with a long finish.
Food Pairing :
Pittacum's profile allows for a rich and varied matching to dishes and foods: grilled or stewed meats, legume pottages, certain ways of prepare fish, but also cold meats, cheeses, pasta, empanadas (Galician savory pie), salads when properly dressed.
名稱 La Mar
年份 2018
品種 Caiño 98%, Albariño2% , Loureiro
產地 Ría Baixas
酒色 金黃色
酒精度 12.5%
容量 750ml
適飲溫度 10~12℃
土壤 片岩土壤
氣候
2018 年春季多雨，最低氣溫較低，一直持續到夏季的前三分之一。 8 月，在月初和月中出現兩次熱浪，農場溫度顯著升高，第一次記錄了過去 20 年來的最高溫度。這些條件導致最暴露區域的葡萄脫水，從而降低了收穫的最終重量。然而，由於我們的 Caiño 地塊的海拔高度偏遠拉馬爾，並且在收穫前幾天出現了有利但不是很大的降雨，因此影響減弱了。葡萄在採摘時表現出的平衡使葡萄酒具有強烈的個性和成熟水果的細膩香氣，由葡萄酒的典型礦物特徵所襯托。成熟和完美平衡的葡萄還體現在強烈的口感和風味上，這在白葡萄酒中是不尋常的。
釀造手法/特色
由於其與果皮接觸的時間較長，Caíño 葡萄經歷了更長的冷浸漬過程，以充分發揮香氣。
酒精發酵後，葡萄酒可以在酒糟中保存長達兩個月。然後讓它在低溫下靜置至少六個月，直到它進入瓶中，並在瓶中靜置並發酵一段時間。
品酒小記
儘管我們知道 Caiño 是能夠從我們的風土中提取出最好品質的最佳品種，但我們仍然對這些品質在葡萄酒中的表現感到驚訝。片岩土壤、附近的大海和 O Rosal 小鎮的溫和氣候都可以被感覺到，通過泥土和破碎岩石的香氣以及令人驚訝的鹽分和碘的細微差別來展現酒的個性。當然，它也表現出水果的香氣，有成熟的桃子和菠蘿的香氣，帶有一絲哈密瓜的味道。具葡萄酒與酒槽的接觸所產生包裹著微妙奶油味的香氣。
雖然它在香氣方面已經令人驚訝和獨特，但在味覺上卻非常出色。即使第一次接觸上顎，也沒有一絲害羞。從一開始它就多汁、甜美、性感，賦予這款酒一種討喜的包覆感。它以其油潤的口感填滿口腔，但由於其出色的酸度而保持柔軟和清新，這也有助於其令人印象深刻的陳年能力。這是一款大酒，餘味無窮。
餐飲搭配
偏高的酸度使其成為魚類和海鮮的完美配酒，但其強勁的酒體擴大了其與燉肉或烤肉以及辛香料或微辣熱菜的搭配範圍。
Name : La Mar
Years : 2018
Variety : Caíño blanco 98% , Albariño 2% and Loureiro.
Denomination of Origen : Rías Baixas
Color : Golden
Alcohol by Volume : 12.5 % vol
Capacity : 750ml
Serve temperature : 10~12ºC.
Soil : Schist soil
Climate :
Spring 2018 was rainy, with low minimum temperatures that continued into the first third of the summer. In August, there was a notable increase in temperatures coming in the farm of two heatwaves at the start and middle of the month, the first one recording the highest maximum temperature seen in the last twenty years.
These conditions resulted in sorne dehydration of the grapes in the most exposed areas, reducing the final weight of the harvest. However, the impact was attenuated thanks to the altitude of our plot of Caiño destined far La Mar and to sorne propitious, but not very heavy, rainfall a few days befare the harvest.
The balance shown by the grapes at the time of their picking resulted in a wine with a strong personality and delicate aromas of ripe fruit set off by the wine's typical mineral character. The well-ripened and perfectly-balanced grapes are also reflected in a strength of tas te and flavour that is unusual far a white wine.
Winemaking/Features :
Because of its high skin percentage, the Caíño grape undergoes a longer cold maceration process to extract the aromas to full advantage.
After the alcoholic fermentation, wine stays in its fine lees up to two months. It is then allowed to rest at low temperature far at least another six months until it goes into bottle where it rests and rounds out far a further period of time.
Tasting Notes :
Even though we know that the Caiño is the varietal best able to extract the finest qualities from our terroir, we are still surprised by how much these qualities show through in the wine. The schist soil, the nearby sea and the mild climate of the O Rosal valley can ali be detected, revealing themselves through perceptible aromas of earth and broken rock with surprising saline and iodine nuances. It also, of course, shows fruit, here in the farm of ripe aromas of peach and pineapple with hints of cantaloupe melon. The aromatic trajectory comes to a subtle close with enveloping creamy notes created by the wine's contact with the lees.
Although it is already surprising and unique in terms of aromas, it is outstanding on the palate. There is no hint of shyness even on the first contact with the palate. From the outset it is juicy, sweet and voluptuous, giving the wine a lovely enveloping character. It fills the mouth with its unctuousness, yet remains soft and fresh thanks to its excellent acidity, which also contributes to its impressive capacity far ageing. This is a big wine with a never-ending finish.
Food Pairing :
Its high acidity makes it a perfect pairing for fish and seafood, but its powerful body and volume enlarges its pairing range to stews or roasted meats, and spiced or slightly spicy hot dishes.
名稱 Abadia de San Campio
年份 2019
品種 Albariño 100%
產地 Ría Baixas
酒色 金黃色
酒精度 12.5%
容量 750ml
適飲溫度 10~12℃
氣候 海洋氣候
釀造手法/特色
這款酒由生長在我們海拔最高、濕度較低、溫度較低的Albariño釀製而成，那裡晝夜溫差大，因此有利於緩慢成熟，為我們提供清新，香氣濃郁，酸度更高口感順滑的Albariño。
葡萄由手工採摘並裝在重量不超過 18 公斤的板條箱中運輸到釀酒廠，從而防止葡萄過早裂開。
在冷泡皮後，使用我們自己的天然酵母進行酒精發酵，從我們自己的葡萄園中萃取出來。在此之後，葡萄酒靜置必要的時間，穩定並最終裝瓶。
品酒小記
2019年份的香氣，以其成熟熱帶水果的香氣著稱，以芒果和鳳梨為主調，伴隨著梨子及金黃蘋果等白色水果的細膩清新的香氣，這些香氣則透過冷泡皮得到強化。
這個年份以其強勁卻又平衡的的口感著稱。它如天鵝絨般的柔軟、活潑，內斂的酸度。回味強勁而悠長。
餐飲搭配
與貝類、牡蠣、蛤蜊和螃蟹完美搭配。享用辛辣的亞洲美食。
Name : Abadia de San Campio
Years : 2019
Variety : Albariño
Denomination of Origen : Ría Baixas
Color : Golden
Alcohol by Volume : 12.5%
Capacity : 750ml
Serve temperature : 10~12℃
Climate : Marine Climate
Winemaking/Features :
This wine is made from the Albariño grown in our highest-altitude, less humid, cooler vineyards where there 1 s a regater day-night temperature differential, thus favoring slower ripening, giving us a fresher Albariño of great aromatic intensity, a greater degree of acidity and smoothness on the palate.
The grapes are harvested by hand and transported to the winery in crates weighing no more than 18 Kg, thus preventing the grapes from prematurely splitting open.
After pre-fermentation cold maceration, alcoholic fermentation is carried out using our own native yeast, isolated from our own vineyard. After this, the wine is left to rest for the necessary time period, stabilised and finally bottled.
Tasting Notes :
The aroma of this 2019 vintage are notable for their pronounced fresh nuances of ripe tropical fruit, dominated by mango and pineapple, accompanied by delicate, fresh aroma of banana and white fruit such as pears and golden delicious apples. These aromas were enhanced by pre-fermentation cold maceration.
This vintage is remarkable for its power and balance on the palate. It is velvety, pleasant and lively, with an intensity of taste typical of a harvest of well-ripened grapes. The restrained yet vibrant acidity, together with an appreciable unctuousness, offers us a well balanced, meaty and very appetizing wine. The retronasal aromas again include notes of ripe tropical fruit, with a powerful and very long aftertaste.
Food Pairing :
Wonderful pairing with shellfish, oysters, clam and crab. Enjoy with spicy Asian cuisine.
名稱 Terras Gauda
年份 2020
品種 Albariño 70%, Caiño 22%, Loureiro 8%
產地 Ria Baixas
酒精度 12.5%
容量 750ml
適飲溫度 1~12℃
釀造手法/特色
根據品種去做不同時長的冷泡發酵，使用葡萄園中的原生酵母，經過一陣時間後，葡萄酒狀態穩定時裝瓶。
品酒小記
Terras Gauda 完美地融合了各種品種，是一款色香味複雜的葡萄酒，其中柑橘、橙皮和成熟甜瓜的主要香氣與宜人而微妙的礦物質、泥土和橙花香調混合在一起。
這個年份展現出令人印象深刻的強大結構、特徵和肉味，以豐盈和天鵝絨般的口感填滿味蕾。它也很新鮮，開朗，很活潑。其濃郁的味道伴隨著礦物質和奶油的感覺，使其更具特色。
口感上的香氣和悠長而強烈的收尾反映了 2020 年份的絕佳成熟度。
這個給了我們兩個看似矛盾的特性：它是一種複雜但好懂的一款酒。
餐飲搭配
這款酒口感豐富，值得搭配海鮮，尤其是牡蠣和螃蟹，與帶有濃郁辛辣醬汁的亞洲美食完美搭配。
Name : Terras Gauda
Years : 2020
Variety : Albariño 70%, Caiño 22%, Loureiro 8%
Denomination of Origen : Ria Baixas
Alcohol by Volume : 12.5%
Capacity : 750ml
Serve temperature : 1~12℃
Winemaking/Features :
After pre-fermentation cold maceration differing in duration according to the variety, alcoholic fermentation was carried out with our own yeast from our own vineyards. After the necessary resting period, the wine was stabilised and bottled.
Tasting Notes :
With its perfect blend of varietals, Terras Gauda is a highly complex wine, in which the predominant aromas of mandarin, orange peel and ripe melon intermingle with the pleasant and subtle mineral, earthy and orange blossom notes.
This vintage shows an impressively powerful structure, character and meatiness, filling the palate with its voluminous and velvety mouthfeel. It is also fresh, cheerful and very lively. Its intense flavour is accompanied by mineral and creamy sensations that give it even more character.
The aromas on the palate and the long, intense finish reflect the excellent ripeness of the 2020 vintage.
This wine gives us two seemingly contradictory characteristics: it is a complex yet easy-to-drink.
Food Pairing :
The wine is rich on the palate and deserves seafood, specially oysters and crab, perfect with Asian cuisine with rich and spicy sauces.
名稱 帕佐海洋城堡
年份 2019
品種 Albariño
產地 D. O. Rías Baixas
酒色 淡稻草黃透綠光
酸度 6.4 g/l
PH值 3.2
殘糖 < 2 g/l
酒精度 13.5%
容量 500ml
葡萄園名稱 Vineyards Pontevedra
土壤 貧脊偏酸的砂質土壤
釀造手法/特色
棚架式葡萄園，手工採收，年產一萬瓶，50歲老滕。每公頃葡萄僅有5000公斤收成，酒精發酵後與酵母浸泡30個月
品酒小記
鮮明的礦石海洋香氣，酒體壯闊、層次豐富。
Name : ALBARIÑO PAZO SEÑORANS
Years : 2019
Variety : Albariño
Denomination of Origen : D. O. Rías Baixas
Color : Palid straw yellow with greenish glints
Acidity : 6.4 g/l
PH : 3.2
Residual Sugar : < 2 g/l
Alcohol by Volume : 13.5%
Capacity : 500ml
Winemaking/Features :
Elaboration in stainless steel vats min. 5 months on lees.
Alcoholic fermentation controlled at 16º.
Tasting Notes :
Palid straw yellow with greenish glints. Medium-high intensity. The balance of acidity assigns a structure of great volume to the wine improves its traces until the retro nasal.
名稱 帕佐海洋城堡
年份 2019
品種 Albariño
產地 D. O. Rías Baixas
酒色 淡稻草黃透綠光
酸度 6.4 g/l
PH值 3.2
殘糖 < 2 g/l
酒精度 13.5%
容量 750ml
葡萄園名稱 Vineyards Pontevedra
土壤 貧脊偏酸的砂質土壤
釀造手法/特色
棚架式葡萄園，手工採收，年產一萬瓶，50歲老滕。每公頃葡萄僅有5000公斤收成，酒精發酵後與酵母浸泡30個月
品酒小記
鮮明的礦石海洋香氣，酒體壯闊、層次豐富。
Name : ALBARIÑO PAZO SEÑORANS
Years : 2019
Variety : Albariño
Denomination of Origen : D. O. Rías Baixas
Color : Palid straw yellow with greenish glints
Acidity : 6.4 g/l
PH : 3.2
Residual Sugar : < 2 g/l
Alcohol by Volume : 13.5%
Capacity : 750ml
Location : Vineyards Pontevedra
Soil : poor, acidic and loose sandy soils
Winemaking/Features :
Elaboration in stainless steel vats min. 5 months on lees.
Alcoholic fermentation controlled at 16º.
Tasting Notes :
Palid straw yellow with greenish glints. Medium-high intensity. The balance of acidity assigns a structure of great volume to the wine improves its traces until the retro nasal.
酒石酸度 | 6.5g / l
pH | 3.15
殘糖 | 70克/升
整體二氧化硫含量 | 54mg / l
適飲溫度 | 8~10ºC
土壤及海拔 | 海拔250~320米之間，平均坡度5%，在鈣質岩石上的鈣質黏土
平均產量 | 2000Kg / Ha
限量 | 500 瓶
先採收葡萄，自然發酵並浸泡12天，再進行壓榨放在栗木桶中乳酸發酵，索雷拉陳釀系統（Solera System）透過經典陳釀系統每年瓶裝經典雪利酒，持續混合殘餘舊酒和新收成的葡萄酒液。
陳釀時間 從2010年開始索雷拉栗木桶陳釀
焦糖、太妃糖、法國甜土司、酸梅、梅子、海苔、海帶、石花凍。
自然香甜的陳年栗木桶香氣，是一款香氣強烈的葡萄酒，非常顯著且令人愉悅的氣味，品嚐起來很甜美。
藍紋起司或是肉醬
Name : Sweet Solera Dolc
Years : 2010
Variety : Merlot, Tempranillo, Monastrell and Grenache.
Denomination of Origen : DO Cava / DO Penedès
Color : Dark red
Aging : Since 2010 in solera in bocois de Castanyer.
PH : 3.15
Tartaric acid : 6.5g/ l
Residual Sugar : 70g/ l
Sulfur dioxide content : 54mg/ l
Alcohol by Volume : 14%
Capacity : 500ml
Serve temperature : 8-10ºC.
Soil : Clay-limestone with deep calcium rocks.
Winemaking/Features :
Raisin harvest, spontaneous fermentation and maceration for 12 days. Pressing and wild malolactic fermentation in Chestnut barrels.
Tasting Notes :
Naturally sweet wine aged in Chestnut barrels. Very marked and pleasant oxidation aroma. The mouthfeel is sweet but nonempalagosa
Food Pairing :
We recommend pairing it with blue cheese or pâté.
青春活力如同沒有馴化的青年，無花果、黑梅等深色果香強勁，帶點俏皮濃郁果醬，韻味悠長，紅肉、菇類、口味重的蝦類都適合。
酒石酸度 | 5.6g / l
pH | 3.3
殘糖 | 1.2克/升
整體二氧化硫含量 | 3mg / l
適飲溫度 | 12~14ºC
土壤及海拔 | 海拔300米、坡度10%、礫石淺層、排水良好的土壤
平均產量 | 3.000Kg /Ha
限量 | 3800 瓶
釀酒手法 | 於9月先採收葡萄，自然發酵並浸泡10天，再進行壓榨放在500升野生栗木桶中蘋果乳酸發酵
陳釀時間 | 6個月栗木桶陳釀（500升）
Name : Mataro
Years : 2016
Variety : Monastrell (also called mataró)
Denomination of Origen : DO Cava / DO Penedès
Color : Dark Ruby
Aging : 6 months in Chestnut barrels (500 liters).
PH : 3.3
Tartaric acid : 5.6 g/l
Residual Sugar : 1.2 g/l
Sulfur dioxide content : 3mg/l
Alcohol by Volume : 12.87%
Capacity : 750ml
Serve temperature : 12~14℃
Soil : Franco-silty, shallow and well drained.
Winemaking/Features :
Harvested on September 29, 2015, spontaneous fermentation and maceration for 10 days. Pressing and wild malolactic fermentation in 500 liter Chestnut barrels.
Tasting Notes :
Untamed youth with lots of black sobrteot fruit and a powerful mouthfeel and long aftertaste.
強烈穿透力的香氣，小紅莓、梅子果香乾淨純粹，口感順滑，尾韻留存木質香氣，推薦美味餐桌上不可缺少的酒款。
酒石酸度 | 5.8g/ l
pH | 3.25
殘糖 | 0.6克/升
整體二氧化硫含量 | 35mg / l
適飲溫度 | 14~16ºC
土壤吉海拔 | 海拔300米，傾角大少礫石，淺層砂質土壤，含有鈣化碳酸鹽
平均產量 | 5.000Kg / Ha
限量 | 7900瓶
2013年9月18號採收葡萄，自然發酵並浸泡8天，再壓榨放在地下儲存桶中進行猛烈地蘋果乳酸發酵
10個月在地下儲存桶，12個月栗木桶陳釀
藝術家 Alejandra Rubies的畫作”聖喬治2015”
加泰隆尼雅情人節（聖喬治節）代表酒，酒標描述了4/23情人節由來。傳說當天王子屠龍救出公主，龍噴出的鮮血化作一朵玫瑰代表和平的到來，王子順手摘下玫瑰送給公主，爾後演變成4/23情人節男方送女方玫瑰花，女方送男方書的節慶習俗。每年的這一天，巴賽隆納城市上店家紛紛擺起書籍與玫瑰花來銷售，街頭熱鬧滾滾，別有一番風味。
Name : Sang de Drac
Years : 2015
Variety : Tempranillo
Denomination of Origen : DO Cava / DO Penedès
Color : Dark red
Aging : 10 months in cups and 10 months in Chestnut barrels.
PH : 3.25
Tartaric acid : 5.8 g/l
Residual Sugar : 0.6 m/l
Sulfur dioxide content : 35 mg/l
Alcohol by Volume : 13.35%
Capacity : 750ml
Serve temperature : 14-16ºC
Soil : Frank, shallow with nodules of calcium carbonate.
Winemaking/Features :
Harvested on September 18, 2013, spontaneous fermentation and maceration for 8 days. Pressing and wild malolactic fermentation in underground cups.
Tasting Notes :
Classic, evolved wine with an intense and penetrating aroma accompanied by a silky mouthfeel and a powerful finish. Ask for hearty meals.
飽滿奔放的水果乾風格與地中海辛香料的淡雅，楊桃、萊姆、淡淡橘皮苦韻，柔美誘人，帶有綿延的尾韻。此酒適合現在品飲、建議可以存放5年，味道更好。
適飲溫度 | 8~10 °C
土壤及海拔 | 海拔700公尺，10%的坡度，壤土、排水良好土壤及海拔 海拔700公尺，10%的坡度，壤土、排水良好
平均產量 | 每公頃4000公斤
限量 | 1434瓶
於2019年10月12日上午採收，使用原生酵母、葡萄汁與葡萄泡皮長達9天時間，酒精發酵完成後倒入1000公升的大型栗木槽中做乳酸發酵。
橘酒名稱來自於增加葡萄皮與葡萄汁的浸泡時間，白酒採用類似紅酒的釀酒方式，讓顏色呈現偏橘而得名。
桶陳 栗木桶6個月
Name : Can Peritxo
Years : 2019
Variety : Parellada
Denomination of Origen : DO Cava / DO Penedès
Color : Pale yellow with orange
Aging : 6 month in chestnut barral
Alcohol by Volume : 11%
Capacity : 750ml
Serve temperature : 8~10℃
Winemaking/Features :
Using native yeast, grape juice and grape skins for up to 9 days, after alcohol fermentation is completed, pour it into a 1000-liter large chestnut tank for lactic acid fermentation.
The name of orange wine comes from increasing the soaking time of grape skins and grape juice. White wine uses a winemaking method similar to red wine, giving it a more orange color.
Tasting Notes :
The full and unrestrained dried fruit style and the elegant Mediterranean spices, carambola, lime, light orange peel bitterness, soft and attractive, with a continuous end rhyme.
This wine is suitable for drinking now, it is recommended that it can be stored for 5 years, and the taste is better.
波羅蜜、鳳梨、榴槤熱 帶水果香氣，透過陶甕陳年將活跳跳的Malvasia de Sitges 口感變得柔美香甜、清爽帶勁，適合搭配口感偏重的食物。
酒精度 | 12.2%
容量 | 750ml
適飲溫度 | 6~8 °C
葡萄園名稱 | Cal Ron（1Ha）
土質及海拔 | 海拔300公尺高、傾斜坡，壤土、富含深厚鈣質的岩石。
平均產量 | 4.000Kg /公頃
限量 | 590瓶
2019年9月19日收成，採收後立即在地下不鏽鋼桶中壓榨，在同一個地下混凝土罐中發酵，直到殘糖剩下30g/L時，用低溫降低發酵，轉移到陶甕中繼續進行酒精發酵，使用本地酵母進行酒精和乳酸發酵，隨後在陶甕陳年4個月。
Name : Amfora Can Ron
Years : 2019
Variety : Malvasia de Sitges
Denomination of Origen : DO Cava / DO Penedès
Color : Light yellow
Aging :
Alcohol by Volume : 12.2%
Capacity : 750ml
Serve temperature : 6~8℃
Location : Can Ron
Soil : Loamy Soil with deep calcareous rocks at 300 m of altitude.
Limited : 590 bottles per year
Winemaking/Features :
Wild fermentation and macerated for 5 days with the skins. Several months of aging in chestnut vats, underground concrete tanks and amphorae* made with Suriol’s own clay. Bottled without adding sulfites. The flavor enhanced by the maceration and aging.
Its certified organic.
Tasting Notes :
It taste like Pineapple、Durian、Parami, the body feels tender and sweet, the after taste with fresh and juicy.
來自超過70歲的葡萄老樹藤，發酵、陳釀於栗木桶中，西洋梨、糕餅香氣令人想起乾果與甜美的果醬香氣，入口時濃郁複雜，尾韻相當持久。
適飲溫度 | 6~8 °C
葡萄園名稱 | Els Bancals
桶陳 | 栗木桶5個月
*未添加任何二氧化硫。
Name : Els Bancals white wine Suriol
Years : 2017
Variety : Xarel·lo (also called white raisin or Carthusian).
Denomination of Origen : DO Cava / DO Penedès
Color : Light yellow
Aging : 8 months in Chestnut barrels (500 liters).
PH : 3.2
Tartaric acid : 5.9g/ l
Residual Sugar : 0.5g/ l
Sulfur dioxide content : 50mg/ l
Alcohol by Volume : 12.36%
Capacity : 750ml
Serve temperature : 8~10℃
Soil : Clay-limestone, shallow and well drained.
Winemaking/Features :
Harvested on September 8, 2012, immediately pressed and decanted into underground cups. Alcoholic and malolactic fermentation with indigenous yeasts and bacteria.
Tasting Notes :
Strength of the Xarel·lo and the bocoi de Castanyer that give it a lot of personality and structure. Persistent and intense, ideal for hearty meals.
百香果、波蘿蜜、芭樂果味奔放，充滿年輕活力葡萄酒。口感柔滑如絲綢，味蕾完全被酒體包覆的服服貼貼，尾韻完美綿延。
pH | 3.2
殘糖 | 3.5克/升
整體二氧化硫含量 | 28毫克/公升
適飲溫度 | 6~8 °C
葡萄園名稱 | Castell de Grabuac
土壤及海拔 | 海拔250米，平均坡度5%深層淤泥壤土，含碳酸鈣
平均產量 | 5000Kg /公頃
限量 | 4170瓶
釀造手法 | 於2017年9月4號先採收葡萄立即壓榨，放入地下釀酒槽，用酵母進行酒精發酵
陳釀時間 | 5個月
Name : Donzella
Years : 2019
Variety : Xarel·Lo
Denomination of Origen : DO Cava / DO Penedès
Color : Light yellow with a little green
Aging : 5 months with the mothers of the wine (lies) in underground cups.
PH : 3.15
Tartaric acid : 4.5g/ l
Residual Sugar : 0.9g/ l
Sulfur dioxide content : 38mg/l
Alcohol by Volume : 12.45%
Capacity : 750ml
Serve temperature : 6-8ºC
Soil : Franco-silty, very deep and with calcium carbonate.
Winemaking/Features :
Harvested on September 20, 2018, immediately pressed and decanted into underground cups. Alcoholic and malolactic fermentation with indigenous yeasts and bacteria.
Tasting Notes :
Juvenile wine with a lot of aromatic intensity and tasty. In the mouth it is silky and fills all our taste buds without smudging and with the right persistence.
適飲溫度 | 6~8 °C
釀造手法 | Ancestral祖先一次瓶中發酵法，瓶陳9個月，無過濾、無添加二氧化硫
年產 | 1.000瓶
葡萄園擁有深厚的鈣質岩石，海拔300 公尺高，地勢略傾斜，葡萄年產量 4.000Kg /公頃，產量極低。2019是完美的一年。秋季寒冷，冬季多雨，春季和夏季柔和，溫差大、適合葡萄的熟成與甜度的集中。2019年9月19日收成，採收後立即在地下不鏽鋼桶中壓榨，在同一個地下混凝土罐中發酵，使用本地酵母進行酒精和乳酸發酵。攪桶1小時後葡萄酒於2019年10月9日裝瓶。
年輕甜美的甜氣泡酒，果味奔放，採用原生香氣品種Malvasia de Sitges釀造，殘糖強化了氣泡酒的美味口感與力道，非常適合直接飲用、質感聚會與甜點搭配。
祖先發酵氣泡方法在坊間也有Petnat的說法（Petillant Nature 也就是來自天然發酵的微氣泡）。將葡萄汁壓榨後於地下水泥槽發酵，發酵至酒精度10%，殘糖量30mg/L的時候，用低溫冰鎮的方式讓酵母暫時睡著，接著將發酵至一半的酒注入玻璃瓶中啟動二次瓶中發酵，不額外添糖、不額外添酵母，使用葡萄本身的糖繼續發酵，這是Suriol生物動力莊園回歸原始的秘方。
Name : Ancestral can ron
Years : 2019
Variety : Malvasia de Sitges
Denomination of Origen : DO Cava/ DO Penedes
Color : Light yellow
Alcohol by Volume : 12.2%
Capacity : 750ml
Serve temperature : 6~8℃
Winemaking/Features :
Ancestral ancestor fermentation method in a bottle, bottle aging for 9 months, no filtration, no added sulfur dioxide
The ancestral fermentation bubble method also has Petnat in the market (Petillant Nature is the micro bubble from natural fermentation). The grape juice is pressed and fermented in an underground cement tank. When the alcohol content is 10% and the residual sugar content is 30mg/L, let the yeast fall asleep temporarily by freezing it at a low temperature, and then pour the half-fermented wine into a glass bottle to start The second fermentation in the bottle, no additional sugar, no additional yeast, and the use of grape sugar to continue fermentation.
Tasting Notes :
Young and sweet, sweet sparkling wine with unrestrained fruity flavor, brewed with the original aroma variety Malvasia de Sitges. Residual sugar enhances the delicious taste and strength of sparkling wine. It is very suitable for direct drinking, texture gathering and dessert matching.
特殊高雅的夏威夷火山豆、烘烤杏仁堅果、細緻的煙燻花香。
殘糖 | 0.9克/公升
二氧化硫含量 | 35毫克/公升
適飲溫度 | 6~8 °C
土質與海拔 | 海拔280公尺，石灰岩黏土
平均產量 | 6,000公斤/公頃
限量 | 3500瓶
壓榨出新鮮果汁在不鏽鋼酒桶中靜置36小時，以古老的battonage手工攪動技法，低溫狀態下，在500L的栗木桶中呈現自然的酒精及乳酸發酵。香檳傳統釀造法，瓶中陳釀至少37個月。
Name : El Bosc Cava
Years : 2015
Variety : Xarel·lo (also called white raisin or Carthusian).
Denomination of Origen : DO Cava / DO Penedès
Color : Golden
Aging :
More than 15 months with the mothers in the bottle.
4 months with the mothers of the wine in bocois de Castanyer.
PH : 3.25
Tartaric acid : 6.1 g/l
Residual Sugar : 0.2 g/l
Sulfur dioxide content : 49 mg/l
Alcohol by Volume : 11.8%
Capacity : 750ml
Serve temperature : 6-8ºC
Soil : Franco-silty, very deep with calcium carbonate
Winemaking/Features :
Harvested on September 9, 2015, pressed and spontaneously decanted in underground cups. Alcoholic and malolactic fermentation with indigenous yeasts and bacteria.
Tasting Notes :
Varietal monkey of great power and artisanal elaboration in Castanyer bocois that make it creamy and intense. Ideal for meals, snacks and cheese dishes.
呈現如陽光般耀眼的金黃色，柔軟香氣來自燉水果及土耳其的榲桲果香。堅果味的基底，並帶有些微煙燻的花香。多層次的口感伴隨悠長的尾韻。如同法國香檳般的美味。
酒石酸 | 6.2克/公升
pH值 | 2.95
殘糖 | 0.9克/公升
整體二氧化硫含量 | 50毫克/公升
適飲溫度 | 6~8 °C
葡萄園名稱 | Castell de Grabuac.
土壤及海拔 | 海拔240公尺，石灰岩黏土
平均產量 | 6500公斤/公頃
限量 | 1000瓶，每一瓶均有手寫編號。僅有特別好的年份才釀造裝瓶，例如2006、2009年。
壓榨出的新鮮果汁在水泥槽發酵四天，以古老的battonage手工攪動技法，在低溫中呈現自然的酒精及乳酸發酵。放置直到冷卻安定後以薄紙進行過濾，之後再進行裝瓶。
超過70個月與死酵母菌浸泡增加圓潤度。
在特別的場合中能完美的搭配豐盛的餐點。
Name : Cava Gran Reserva
Years : 2014
Variety : Macabeo, Xarel·lo and Parellada.
Denomination of Origen : DO Cava / DO Penedès
Color : Golden
Aging : 4 months with the mothers of the wine (lies) in underground cups.
PH : 3.15
Tartaric acid : 5.5 g/l
Residual Sugar : 0.2 g/l
Sulfur dioxide content : 46 mg/l
Alcohol by Volume : 11.7%
Capacity : 750%
Serve temperature : 8-10ºC
Soil : Clay-limestone with deep calcium rocks.
Winemaking/Features :
Morning harvest by varieties, pressing and spontaneous decantation in underground cups. Alcoholic and malolactic fermentation with indigenous yeasts and bacteria.
Tasting Notes :
Penetrating aroma with notes of oven, honey or nuts. The bubbles are very fine and the aftertaste is so long that it behaves like a red wine on the table.
在浪漫的粉紅色中深藏許多微氣泡，這款葡萄酒引以為傲的是那令人聯想到鮮紅色水果的香氣，在味覺上是飽滿多汁的果實口感。
酒石酸 | 4.9克/公升
pH值 | 3.10
殘糖 | 5.9克/公升
整體二氧化硫含量 | 65毫克/公升
適飲溫度 | 6~8 °C
葡萄園名稱 | Castell de Grabuac.
土壤及海拔 | 海拔280公尺，石灰岩黏土
平均產量 | 6,000公斤/公頃
限量 | 19,180瓶
在壓榨過程中稍微浸漬6小時，再移至不鏽鋼酒桶中靜置24小時。透過乳酸發酵，結合自身的菌種及battonage手工攪動技法，使其在低溫中產生自然的酒精發酵，放置直到冷卻安定後以薄紙進行過濾，之後再進行裝瓶。
超過30個月與死酵母菌浸泡增加圓潤度。
理想的開胃酒，佐鮮魚料理、西班牙海鮮燉飯…等堪稱絕配。
Name : Rosat Cava
Years : 2018
Variety : Monastrell and Grenache.
Denomination of Origen : DO Cava / DO Penedès
Color : Salmon pink
Aging : 4 months with the mothers of the wine (lies) in underground cups.
PH : 3.1
Tartaric acid : 5.8 g/l
Residual Sugar : 0.1 g/l
Sulfur dioxide content : 29 mg/l
Alcohol by Volume : 11.7%
Capacity : 750ml
Serve temperature : 6-8ºC
Soil : Franco-silty, shallow and well drained.
Winemaking/Features :
Morning harvest by varieties, pressing and spontaneous decantation in underground cups. Alcoholic and malolactic fermentation with indigenous yeasts and bacteria.
Tasting Notes :
Perfect combination of the profile of a young cava (liveliness and fruit), the sweetness of a rosé maceration wine and aging notes (bakery and fine bubble). Clean and fresh cava
Food Pairing :
suitable for snacks, drinks and even eating.
呈現如陽光般耀眼的金黃色，柔軟香氣來自燉水果及土耳其的榲桲果香。堅果味的基底，並帶有些微煙燻的花香。多層次的口感伴隨悠長的尾韻。
酒石酸 | 6.2克/公升
PH值 | 2.95
殘糖 | 0.9克/公升
整體二氧化硫含量 | 50毫克/公升
適飲溫度 | 6~8 °C
葡萄園名稱 | Castell de Grabuac.
土壤及海拔 | 海拔240公尺，石灰岩黏土
平均產量 | 8,000公斤/公頃
限量 | 50,000瓶
迅速的壓榨出新鮮果汁後於不鏽鋼酒桶中靜置24小時，以古老的battonage手工攪動技法，在低溫中呈現自然的酒精及乳酸發酵。放置直到冷卻安定後以薄紙進行過濾，之後再進行裝瓶。
陳釀時間
超過15個月與死酵母菌浸泡增加圓潤度。
在特別的場合中能完美的搭配豐盛的餐點。
Name : Cava Brut Reserva
Years : 2018
Variety : Macabeo, Xarel·lo and Parellada.
Denomination of Origen : DO Cava / DO Penedès
Color : Pale yellow
Aging : 4 months with the mothers of the wine (lies) in underground cups.
PH : 3.05
Tartaric acid : 5.5 g/l
Residual Sugar : 6.3 g/l
Sulfur dioxide content : 55 mg/l
Alcohol by Volume : 12.1%
Capacity : 750ml
Soil : Clay-limestone with deep calcium rocks.
Winemaking/Features :
Grapes harvested in the morning and pressed immediately, static decanting for 24 hours, fermentation at a controlled temperature of 18º with native yeasts from the same skin of the grapes for 20 days. Malolactic fermentation with natural and spontaneous bacteria. Cold stabilization and pre-run filtration.
Tasting Notes :
pale yellow and fine bubbles that form a slow but steady rosary. Intense aroma with notes of ripe fruit and toast. In the mouth it is sweet, very unctuous and easy to drink, it will leave our mouth silky.
Food Pairing :
cava in glasses, as an aperitif and with desserts that are not excessively sugary. Highly recommended for pasta and rice.
我叛逆，我存在：我是澳洲人、也是西班牙人。
桶陳 | 法國橡木桶3個月
土壤 | 火山黏土
該酒莊仍然使用混凝土罐進行發酵。
外觀呈現櫻桃紅色，具有太妃糖、軟糖、辛香料、紫羅蘭、咖啡等香氣
適合搭配湯、沙拉、燉菜、曼切戈起司
★國際葡萄酒賽事Mundus Vini Meininer 2017 銀牌獎
★布魯塞爾國際葡萄酒大賽 金牌獎
Aging | French oak 3 months
Volcanic clay
The winery still uses concrete tanks for lactic acid fermentation.
The appearance is cherry red, with toffee, fudge, spices, violet, coffee aroma
Ideal pairing with soups, salads, stews and Manchego cheese.
Mundus Vini 20Th Grand International Wine Awards
ANAOA Syrah, Meninger 2017 Silver Medal
Concours Mondial Bruxelles
ANANOA Syrah, Medaille d'Or 2016 Gold Medal
讓我用玫瑰與荔枝為妳拉一曲四重奏。
土壤 | 火山土、赭石、白堊、石質泥土
傳統水泥槽乳酸發酵
聞起來非常純淨，溫柔而芬芳。
他帶有核果、柑橘及橙花香，再佐以一點白色水果及糕點的味道。
喝起來口感舒服卻又充滿活力，帶些油潤、酒體穠纖合度，迸發而出的熱帶水果味，
使人留下強烈而愉快的回憶。
可搭配壽司、米飯、蔬菜、白肉魚類等
Volcanic soil, ochre, chalk, stony soil
Lactic acid fermentation in traditional cement tank
Colour : Steely yellow color with golden reflections, clean and bright.
Aroma : Very clean on the nose, it is above all tender and perfumed. Initially, it comes out stone fruit, citrus and many florals (orange blossom). In the background white fruit and some pastries.
Palate : The mouth is friendly and energetic at the same time. Unctuous and fresh, well armed. The "weight of fruit" leaves a strong and pleasant memory with tropical notes that appear more in the aftertaste than in the nose.
Perfect with sushi, rice, vegetables and all kinds of fish.
縱情追求歡愉，就是保持年輕的秘訣。-王爾德
桶陳 | 法國橡木桶3個月
土壤 | 火山黏土
該酒莊仍然使用混凝土罐進行發酵。
紅色莓果、焦糖、烤香草、糖果甜香、煙燻、礦物。整個酒體圓潤和辛辣，具有悠長和愉悅的後味。
適合西班牙傳統美食、燉菜、肉類、野味
Aging | In French oak for 3 months
Volcanic clay, black soil, gravel at an altitude of 750-850 meters
The winery still uses concrete tanks for lactic acid fermentation.
Colour : Deep and intense red.
Aroma : Red and spicy fruits with toasted vanilla flavors from the barrel.
Palate : Round with great body and easy to drink, long and pleasant aftertaste.
Everything perfectly harmonized, in balance, like an explosion of sensations and flavors.
In gastronomy it is ideal to eat with traditional cuisine, meats, stews and game.
嚼著藍莓泡泡糖，我吹一個香香的泡泡。
桶陳 | 法國橡木桶3個月
土壤 | 海拔850公尺火山口，以火山黑土、黏土、礫石為主的耕地
該酒莊仍然使用混凝土罐進行發酵。
強烈的水果味伴隨著多層次的香氣。
開闊、優雅、持久具有絲絨口感，富含細緻的紫羅蘭、水果軟糖及藍莓。
西班牙傳統美食、肉類、燉菜及野味
Aging | French oak 3 months
The volcanic crater at an altitude of 850 meters is mainly cultivated land of volcanic black soil, clay and gravel
The winery still uses concrete tanks for fermentation.
Strong fruit flavor with multi-layered aroma.
Open, elegant and long-lasting with velvety taste, rich in delicate violets, fruit fudge and blueberries.
In gastronomy it is ideal to eat with traditional cuisine, meats, stews and game.
毫不危險的想法根本毫不配稱為觀念。 ─ 王爾德
桶陳 | 法國及美國橡木新桶陳釀15個月
土壤 | 火山黑土、黏土、礫石
該酒莊仍然使用混凝土罐進行乳酸發酵。
具有巧克力、檀木、香草、肉豆蔻、堅果、黑梅、礦石、煙燻味等香氣
口感圓潤、結構扎實有重焙咖啡香，酒體風味是強大而猛烈的，醒酒之後，酒體與空氣接觸使得單寧軟化，更顯得出強烈的風味
適合搭配湯、沙拉、燉菜、曼切戈起司等
Aging | In new French and American oak barrels for 15 months
Volcanic black soil, clay and gravel
The winery still uses concrete tanks for lactic acid fermentation.
Colour : The Petit Verdot grape, in the climate and soil conditions of Encomienda De Cervera, gives a closed and very intense red-garnet color. Alive and precious.
Aroma : Powerful nose with a mixture of aromas of ripe fruits and vegetable and scrub touch, that give it complexity and elegance.
Palate : On the palate it is powerful and powerful. With body and flavor. Long with pronounced soft touch notes that give it length and power.
Ideal pairing with soups, salads, stews and Manchego cheese.
人應該永遠保持一點荒謬。-王爾德
桶陳 | 法國橡木桶12個月
土壤 | 海拔750-850米的火山黏土、黑土、礫石
該酒莊仍然使用混凝土罐進行乳酸發酵。
香氣上有著法國桶特有的烘烤香料及巧克力味，並帶有黑甘草和成熟水果的香氣，由於其風土影響，故有些許礦石味，濃烈而芬芳。
口感寬闊，結構完整。強烈而圓潤的單寧味。
適合搭配湯、沙拉、燉菜及曼切戈起司
Aging | French oak 12 month
Volcanic clay, black soil, gravel at an altitude of 750-850 meters
The winery still uses concrete tanks for lactic acid fermentation.
The aroma has the unique toasting spices and chocolate flavors of French barrels, and has the aroma of black licorice and ripe fruits.
Due to the influence of its terroir, it has a slight mineral flavor, strong and fragrant.
The palate is wide and well structured, with strong and round tannins.
Ideal pairing with soups, salads, stews and Manchego cheese.
超越自己的極限，駕馭自己的野性。
桶陳 | 法國橡木桶12個月
品酒小記
香料、焦糖、香草奶油、梅子、檀香，絲綢般的單寧入口即化，既清爽又不失酒體，高雅果味與野性融合的極致。
歐耶酒莊向來以釀造「完美席哈」著稱，這裡的高山、強風、大太陽與靠海，種種因素讓Syrah這個很容易過於肥厚口感的品種變得輕盈扎實、有個性，甚至還有西班牙的「教皇新堡」稱號，倘若你喜歡有點強度但又不會太強的口感，這款酒你絕對不能錯過。
Aging | French oak 12 months
Vineyard Location | La Muntanya.
Clay, sand and slate.
These are selected grapes from the Mountain vineyard that is in the middle of a forest in the Gavarres Mountains, on soils of clay and slate, influenced by the Tramontana.
Colour : Cherry red with a dark red border; clean and intense.
Aroma : Balsamic and fresh with a lot of character. Elegant notes of black and red fruit marmalades, with hints of sweet, dark chocolate and graphite that lead to a spicy and slightly smoky finish on the nose.
Palate : Meaty, strong and tasty with sweetened fruits and spices. Balanced with mature tannins and a long and elegant finish.
Red meat, poultry and game; cured and mature cheese; pulses, casseroles and cured meats. Serve in a Syrah glass and open 15 minutes before serving.
奔向自由，回到我們的純淨起點。
桶陳 | 法國橡木桶3個月
釀造葡萄生長於離地中海不遠的海平面上50-80公尺高處，平均葡萄樹齡約10歲，在酒精發酵前會使用冷溫浸泡葡萄一陣子，葡萄最原始的香氣與顏色也因此被完整的保留並淬取在果汁中，可以享用到濃郁果香與深度層次兼具的地中海風格紅酒。由於陳釀於法國橡木桶的時間只有三個月，碳烤與辛香料、動物的野味較少，專注於強調水果本身的口感與詮釋。
辛香料、焦糖、香草奶油、梅子、無花果，專注於果味口感與詮釋。
★ Parker 92分
★ 日本全日空商務艙指定用酒
Aging | Frech oak 3 months
Vineyard Location | Mas Oller.\
Clay, sand and slate.
The grapes are from the Mas Oller vineyards, with low production per hectare. Cold maceration prior to a long, temperature controlled fermentation in stainless steel. After the fermentation has finished, the tanks are drained using the effects of gravity. Bottle aged before being put on sale.
A Carlos Esteva concept of wine.
Colour : Cherry red, good covering with a dark red rim.
Aroma : Very intense and complex with ripe, dark fruits; spicy on a balsamic back note.
Palate : Tasty, very fruity with clearly marked hints of spices and smoky flavours. Structured with rounded tannins and a fresh, balanced finish with hints of wild herbs
Red meat, cured meats, poultry and game; casseroles, pulses and cheese.
懷舊時刻，永遠的經典。
釀造葡萄生長於離地中海不遠的海平面上10公尺高處，平均葡萄樹齡約10歲，全手工摘採，在酒精發酵前會使用冷溫浸泡葡萄一陣子，葡萄最原始的香氣與顏色也因此被完整地保留並淬取在果汁中，可以享用到濃郁果香與深度層次兼具的地中海風格紅酒。陳釀於法國橡木桶中長達12個月的時間，辛香料、焦糖、香草奶油、梅子漿果味道突出，架構完整而平衡。
深紅色帶著杯圈的紫色反光，成熟黑梅與櫻桃的濃郁氣味充斥且滿盈杯中，滑順、深層、平衡且豐富，適合愛喝口感多變且追求深層葡萄酒觀感的你與妳。
紅肉、家禽與野味、煙燻肉類等重口味碳烤或是脆皮料理，適合搭配豐盛的晚餐。
強壯卻又溫柔地、熱情卻又高貴地，偶爾喝上一杯讓自己五臟六腑都暢通的喜悅，這種歡喜感應該多買幾瓶放在家裡儲存，想喝就應該隨時可以拿到。
Aging | French oak 12 months
Vineyard Location | Mas Oller
Clay, sand and slate.
The grapes are from the Mas Oller vineyards, with low production per hectare. Cold maceration prior to a long, temperature controlled fermentation. The tanks are drained after fermentation using the effect of gravity. Barrel-aged in French oak - the Plus is a selection of the best Syrah and Grenache barrels.
A Carlos Esteva concept of wine.
Colour : Cherry red, with a dark red border, clean and intense.
Aroma : Spicy, hints of creamy oak, toasted and earthy flavours. Has character.
Palate : Strong and tasty with mature tannins.
Red meat, poultry and game; semi-cured cheeses; pulses; cured meats and stews. Ideal for a formal dinner.
Serve in a Bordeaux glass and open 15 minutes before serving.
微風徐徐的海味。
釀造葡萄生長於靠地中海不遠的岸邊，酒精發酵前會使用冷溫浸泡葡萄一陣子，使葡萄最原始的香氣完整的保留在果汁中，讓消費者可以享用到清爽、果香最豐富縝密、酸度最優雅的地中海岸白酒。
淺黃透綠光的白酒，帶著鳳梨、水蜜桃的圓潤香氣與檸檬的清爽酸度，在口中圓滑肥嫩的熱帶水果口感與清爽具足，張力無限。
海鮮、尤其是帶殼類的貝類、螃蟹與生蠔，海鮮燉飯或炒飯、海鮮義大利麵、乳酪、炸海鮮等料理。
這是一款性價比超高的白酒，無論是剛開始接觸白酒或是已經有段歷練的饕客們都會很輕易的接受這款酒的風格，適合天天喝、重要場合喝、送給特別的人、更適合喜慶喝，是適合帶出門的高雅百搭款。
Vineyard Location | El Pla and Station.
Clay, sand and slate.
Made with hand-picked grapes from the Pla and Station vineyards, with low production per hectare. Cold fermentation to obtain the maximum aromatic expression. 3 months ageing with "bâtonnage" of the fine lees.
Colour : Pale yellow, intense.
Aroma : Expressive and clean, with fresh fruit, hints of tropical and citrus fruits on a floral back note.
Palate : Big in the mouth, tasty, balanced with a light mineral character. Complex with a refreshing, citrus finish.
Sea food, especially oysters and fresh prawns; rice dishes such as risottos and Paella; pasta, cheese, and desserts featuring white-fleshed fruit and crème anglaise.
咬著脆梅、吃著蜂蜜，樸實無華的甜美人生。
桶陳 | 栗木桶2年
利用古老西班牙原生品種Malvasia de Sitges葡萄釀造出果汁，隨即加入白蘭地將酒精度拉高，提升到15%，以保持葡萄酒的穩定。屬於西班牙北方、南法的傳統釀造甜酒方式。
梅子、龍眼蜜、海藻、石花凍、地中海白花香氣，熱情的味蕾炸彈，絕對讓你瘋狂愛上。
Aging | Chestnut barrel 2 years
Serve Temperature | 6-8 ºC
Vineyard Location | Mas Oller
Clay, sand and slate.
The grapes were harvested by hand in September 2016. A second grapes collection occurred using a selection table at the entrance of the winery.
Then, grapes were destemmed and softly pressed so as to obtain the flower must.
Fresh grape must fermentation was arrested by the addition of alcohol to obtain the finest aromatic expression of the Malvasia.
Aged for 2 years in Chestnut barrels before the bottling.
Colour : Bright golden yellow.
Aroma : Intense and elegant on the nose, highlighting the presence of white fruit, orange blossom background and citrus peel.
Palate : Sweet mouthfeel, unctuous in its path and with a good balance between acidity and alcohol, offering a long finish
Starters: foie mi-cuit. Main dishes: Pasta, cheeses, all kinds of desserts, chocolate, desserts or pastries.
爆漿藍莓，18歲初嘗禁果的滋味。
採用重力酒窖的方法不以傳統方式直接壓榨葡萄汁，以低溫在不鏽鋼槽中冷泡皮，
茄子色，櫻桃、藍莓果香味爆表，帶些許的辛香料氣息。層次豐富，尾韻爽口、持久。
Vineyard Location | Mas Oller
Clay, sand and slate.
The grapes are from Mas Oller vineyards, low production per hectare. Cold maceration prior to a short, temperature controlled fermentation in stainless steel. After the fermentation, the tanks are drained using the effects of gravity - we do not use the press. After 2 months, it is bottled.
This is a Carlos Esteva concept of wine.
Colour : Intense eggplant purple with a violet rim.
Aroma : Very intense, with red berries and black ink. The floral, spicy and aromatic, herby notes complete a very pleasing and appealing nose.
Palate : Ripe, red fruits, spicy and tasty with a fresh and persisting finish.
Red meat, cured meats, poultry and game; semi-mature cheeses, pulses and casseroles.
糖果罐的兒時回憶。
釀造葡萄生長於靠地中海不遠的岸邊，在酒精發酵前會使用冷溫浸泡葡萄一陣子，再使用二氧化碳浸泡法，萃取葡萄最原始的果感香氣，讓消費者可以享用到最清爽、果香味最豐富縝密、酸度最優雅的地中海岸鮭魚粉紅酒。
透亮的鮭魚色，紅色莓果、清爽檸檬香氣、草莓、櫻桃果香奔放，口感果味豐沛，酸度漂亮、尾韻沁涼爽口。
Vineyard Location | Mas Oller
Clay, sand and slate.
Made from grapes from the Mas Oller vineyards. Made from the juices of the best hand-selected Grenache and Syrah grapes. Cold maceration for 6 hours and traditional, cold fermentation.
Colour : Pale cherry, clean and intense with a violet rim.
Aroma : Strong on the nose, with clear aromas of wild strawberries and red berries; slightly creamy.
Palate : Good fruity taste, strong and structured, complex, vibrant with a long, refreshing finish.
Sea food, fish and rice dishes such as Paella or Fideuà; creamy sauces, soft cheeses and high quality Italian food.
甜蜜不是負擔，是愛你的權利。烏鴉人貴腐甜酒。
殘糖 | 90 g/l
土壤 | 鈣質黏土
葡萄園名稱 | Kortezubi村莊
平均產量 | 年產1200瓶
酒標上的圖案靈感來自於著名美國詩人Edgar Allan Poe的烏鴉詩《The Raven》: 「And his eyes have all the seeming of a demon's that is dreaming .牠的眼神帶了所有惡魔似的迷離」。有別於詩裡的渡鴉，像是一群烏鴉圍繞在Izkiota Txikia葡萄園，酒標上等待的烏鴉人被比喻為晚收葡萄酒緩慢地自成一格的瘋狂，沙漏更象徵對海洋的親近性（葡萄園只距離海邊8公里）
MARKO LATE HARVEST（歐拾晚收）是該地區少數晚熟葡萄酒之一。 Izkiota Txikia堪稱是完美品種，不但能濃縮糖分同時還能保持高度酸度，讓它擁有高品質又芳香甜美。
11/23這一天採收葡萄，整串葡萄壓榨（葡萄不去梗及去籽,直接完整一串串送進壓榨機），讓它在法國橡木桶自然發酵。當酒精和糖分達到完美平衡之後，會停止發酵，在酒糟中存放10個月。
成熟葡萄、橘皮、梨蜂蜜、甜香料、海苔、枸杞、泡泡糖。酒體飽滿，酸度平衡，口感餘韻绵長。
Location | Kortezubi
Clay-calcareous soil
500 /year
Manual late harvest in boxes around November 20. Once the grape is pressed, it ferments.
spontaneously in used French oak barrels. When equilibrium is reached
perfect between alcohol and residual sugar, fermentation stops. The wine ages 10
months with its lees.
Marko Late Harvest express aromas of quince, orange peel, pear, honey and sweet spices (cinnamon, ginger). Full-bodied, well balanced wine with good acidity and a long and persistent finish.
巴斯克古文明的探索，花香鳥語的西班牙世界。
PH值 | 3.2
土壤 | 石灰岩黏土
平均產量 | 年產9000瓶
葡萄園名稱 | Kortezubi村莊
巴斯克人非常尊重自然以及他們所居住的房子，甚至幫他們的房子取名字。
Marko是Oxer家族房屋的名字，房子周圍被葡萄園所包圍著，
正是Marko這種葡萄酒所用的果實來源，酒標中粗獷的原始人是莊主想像自己的樣貌，也是最原始的巴斯克人的樣子，
上頭覆蓋著一隻大肥鳥，代表葡萄園中鳥非常多，天空常常會被覆鳥群蓋，
酒莊得想盡辦法阻擋愛吃甜葡萄的鳥群。右下角有一個金色的石頭，代表著史前時代生活的原始器具，在這塊葡萄園中也曾經找到這樣子的古物，代表歷史與時代。
非常鮮活清爽的一款葡萄酒，來自於柑橘類水果、青蘋果和草本（月桂葉、茴香）香味為主。葡萄酒長時間與酒糟的醞釀，而在尾韻品嚐時感受到柔軟的口感。
在不銹鋼罐中進行酒精發酵。然後葡萄酒利用bâtonnage 與酒糟（酒渣）相互作用長達三個月時間，這給了MARKO更鮮明的特徵。
品酒小記
非常鮮活清爽的一款葡萄酒，來自於柑橘類水果、青蘋果和草本(月桂葉、茴香)香味為主。葡萄酒長時間與酒糟的醞釀，而在尾韻品嚐時感受到柔軟的口感。
Location | Kortezubi
Calcareous clay
23000/year
Spontaneous fermentation in stainless steel tanks with its own yeasts. The wine remains
4 months in contact with its lees with periodic bâtonnages that provide greater character.
Fresh and fruity nose in green apple, pear, grapefruit and orange blossom predominate. On the palate the unctuousness of the lees work is noted with a mineral finish of good length.
一個人若不是一件藝術品，身上就該穿戴一件藝術品。 ─ 王爾德
桶陳 | 740L大型陶甕6個月
平均產量 | 年產3,000瓶
使用古羅馬式的大陶罐釀造，絕對不使用任何商用酵母菌幫助發酵，完全尊重天然葡萄的風味。
陶罐的特性是溫和中性，不帶影響釀造時的特質，也因此可以將葡萄品種原本的個性特質表現的淋漓盡致，陶罐的洞孔比水泥發酵槽還要稍微大些，這樣一來可以幫助發酵期間做微氧氣的交流，有助於葡萄酒的體態更豐腴和完整。
如同赤子般純潔、春天萬物乍現般充滿活力，清爽的酒體伴隨著簡單的乾燥花果香若隱若現。瀕臨絕種的莫內尼優葡萄品種，透過碎塊葡萄園酒莊的復育工程，再現了老藤莫內尼優的在地風味，不僅呈現原始獨特口感，因特用古羅馬陶甕釀製，使高地產區的風土得以完全綻放。
布根地酒般的顏色，優雅淡薄的淺紫色透著淡淡的紅光，主要的香氣包含各式甜點、櫻桃果醬以及烤餅乾、乾燥花等，隨著時間開始緩緩出現酒醋、酒漬櫻桃、月桂葉、肉桂、香草等香氣…。口感如絲綢般滑順，毫不矯飾，如花乍現。
2015加泰隆尼亞非木桶陳年紅酒第一名
葡萄酒名家林裕森弱滋味推薦：
Aging | 740L large pottery urn for 6 months
Average produce | 3,000 bottles
Fermentation in stainless steel tanks with spontaneous yeasts.
It pure like a child、Full of energy like every thing awake in the sping, it has aroma from dry flower and fruit with freshness body.
Its color just like the wine from Burgundy, Elegant light purple with slightly red, the major aroma including pastry、cherry jam、cookies、dry flower, as the times goes by, it show up the flavor of wine soaked with cheery、cinnamon、bay leaf and vanilla.
– Guia de vins de Catalunya 2015: 9,72 sobre 10 (millor vi negre sense criança de la Guia)
– 91 punts Parker (2015)
– Guia de vins de Catalunya 2017: 9,72 sobre 10
– Guia de vins de Catalunya 2018: 9,52 sobre 10
– Guia de vins de Catalunya 2019: 9,59 sobre 10
原來奼紫嫣紅開遍，似這般都付與斷井頹垣。 ─ 牡丹亭
桶陳 | 50%在陶甕5個月、50%大法國橡木桶6個月
葡萄園名稱 | Lo Mas(100歲)
土壤 | 粘土、石灰岩，不使用殺蟲劑、除草劑
平均產量 | 1200 瓶/年
天然有機栽種，手工採收。
由世界瀕臨絕種的Morenillo單一品種釀造，平均葡萄樹齡近百歲的老藤，葡萄園屬粘土與石灰岩土壤，使用現代罕見的陶甕陳釀法與高品質法國橡木桶分開陳釀達5個月最後再混釀，年產僅1000餘瓶，前所未見的層次與果香、力量、風土都在這款酒中完美呈現，一切來自小酒莊對自己家園的堅持與信念。
具有深色水果、果醬、梅子、草本、台灣蘭花等氣味
Aging | 50% in pottery vat 5 months, 50% in large French oak barrel 6 months
Vineyard Name | Lo Mas (100 years old)
Soil :
Clay, limestone, no pesticides or herbicides
Average produce :
1200 bottles
Fermentation in stainless steel tanks with spontaneous yeasts.
50% aging in French oak barrels and the other half aging in 750 liter amphorae for about 18 months.
It has the nose of dark fruit, jam, plum, herb and Taiwan orchid.
自然是最難維持的姿態。 ─ 王爾德
桶陳 | 740L大陶甕7個月
葡萄園名稱 | La Valleta
平均產量 | 年產3500瓶
使用生物動力法栽種，屬自然酒，於法國大橡木桶”Fudre, 4000L" 中進行發酵，天然酵母發酵，控溫於攝氏25-26度，於大型陶甕桶（740L）陳釀七個月，無澄清、無過濾、完全不添加二氧化硫，於2018年7月10日月缺日裝瓶。
具自然風格、野味十足。紅色莓果、紫羅蘭、礦物質的氣味，入口後奔放的莓果、蜜餞和橙皮，酸度均衡，香氣濃郁。
– Guia de vins de Catalunya 2016: 9,41 sobre 10
– Guia de vins de Catalunya 2018: 9,68 sobre 10
Aging | 740L big pottery amphora 7 months
Vineyard Name | La Valleta
Average produce | 3500 bottles
It was fermented in 4,000 liter vats of French roure. Utilization of indigenous leads.
Aged in 740 liter amphora for 7 months.
With nose of gamy. Red berry, violet, mineral smell.
In the first place, it runs all over the mouth with the flavor of citrus、succade and berry.
It has balanced acidity and long aftertaste.
– Guia de vins de Catalunya 2016: 9,41 sobre 10
– Guia de vins de Catalunya 2018: 9,68 sobre 10
西洋梨的身材，水梨的多汁。
桶陳 | 陶甕5個月
平均產量 | 年產712瓶
全世界最老的百歲白歌海納Garnatxa Blanca100% 單一品種釀造。陶甕釀造，泡皮許久，如同紅酒釀造法，顏色偏橘，謂之橘酒。
具白色熟成水果(芭樂、白桃)、乾茴香、酒醋香氣，入口的口感稍微帶些油感，整體清爽，將白格納西的特色發揮的鮮明道地。
Aging | Pottery vat 5 months
Average produce | 712 bottles
La Blanca is making by the world oldest Garnatxa(100 years old)and single variety.
Contact with skin and soaked in pottery vat for a long time, just like the red winemaking, the color is orange, which is called orange wine.
It has aromas of white mature fruits (guava, white peach), dried fennel, and wine vinegar. It feels slightly oily and refreshing in the mouth. It brings out the characteristics distinctively of white Garnatxa.
完全透析自己的本性 - 這是你我此身來走一遭的目的。
桶陳 | 不鏽鋼桶4個月
葡萄園名稱 | Pla de Pey
土壤 | 位於海拔440公尺的粘土、石灰岩
平均產量 | 年產2500瓶
超過一百年老樹藤，全世界最老的白格納希，世界之最。去皮在不鏽鋼桶中陳4個月與死酵母菌浸泡增加圓潤度，不壓榨直接放入雙耳陶甕發酵。
水梨甜香、西洋梨的粉嫩，帶點礦物的鹹味，底蘊帶點柑桔皮的微苦，更加襯托出黃檸檬的香氣。
2014國際最佳Grenaches葡萄酒競賽銀牌
2013加泰隆尼亞地區Guia de Vins最佳非橡木桶白酒Parker 92分
2015世界葡萄酒競賽金牌獎（concours International）
Aging | In stainless steel barrels for 4 months
Vineyard Name | Pla de Pey
Clay and limestone located at an altitude of 440 meters
2500 bottles
More than 100 years old. The oldest vine in the world.
Peel the skin and aged in a stainless steel barrel for 4 months, soak it with dead yeast to increase the roundness, and directly put it into the amphora for fermentation without pressing.
The sweet fragrance of water pear, the softness of western pear, the salty taste of minerals, and the bitterness of citrus peel in the bottom, which brings out the aroma of yellow lemon.
•Silver Medal in the 2014 International Best Grenaches Wine Competition
•2013 Catalonia Guia de Vins best non-oak barrel liquor Parker 92 points
•2015 World Wine Competition Gold Medal (concours International)
馬廄中吃水果，誘人的騷味。
桶陳 | 法國大與小橡木桶各12個月
葡萄園名稱 | Bassa and Valleta (樹齡40歲)
土壤 | 粘土與石灰岩土壤
採有機/自然動力法耕種。手工採收（15公斤籃裝)。將格納西品種於法國大橡木桶”Fudre, 4000L”中陳釀達12個月，卡立濃品種於225L法國橡木桶中陳釀12個月。天然酵母發酵，控溫於攝氏25-26度。採不澄清、無過濾的方式。於2014年5月8日裝瓶。
開瓶即奔放的奶油、太妃糖香氣，花果香鮮明活躍。整體來說，沈穩潤口卻依舊不失少女心。
2015年 Decanter強力推薦在Guia Repsol評分中獲得 92分
層次與果香、力量、風土都在這款酒中完美呈現，一切來自小酒莊對自己家園的堅持與信念。
Aging | French large and small oak barrels each for 12 months
Vineyard Name | Bassa and Valleta (Vine age 25-40)
Clay and limestone soil
Fermentation in 4,000 liter French oak cask. Use of native yeasts.Aging in French oak cask for 14 months.
It burst out of aroma with cream and toffee, then it came out with floral aftertaste.Overall , she is calm and smooth, but she still has the heart of a little girl.
Layers and fruity aromas, strength, and terroir are all perfectly presented in this wine, all from the persistence and belief of the small winery in their homeland.
父親的繫絆、父親的期待。
桶陳 | 不鏽鋼桶5個月
葡萄園名稱 | Novena i Cirera ( 25 -50 老藤 )
土壤 | 位於海拔440公尺的粘土、沙質石灰岩
平均產量 | 年產6.000 瓶
5個月不鏽鋼桶與酒泥浸泡增加圓潤度，Josep為了感念父親從小開卡車含辛茹苦的扶養他長大、支持他的釀酒之路，他出了這一款「卡車復古款」的白酒，酒標使用的正是父親工作時用的卡車品牌，美國的Fargo。
每年，Josep都會換一個風趣的酒標：同品牌的新卡車，獻給父親，雖然父親已經不在世界上，他用自己的方式想念爸爸。
帶熱帶水果、西洋梨果香的香氣，口感圓潤，酸度優雅。
Aging | Stainless steel barrel 5 months
Vineyard Name | Novena i Cirera ( 25 -50 Vieilles Vignes )
Clay and sandy limestone located at an altitude of 440 meters
6.000 bottles
Stripping and pressing with pneumatic press, static sludge and spontaneous fermentation with native yeasts.
Aged with its lees in stainless steel tanks for about 5 months.
Every year, Josep will change a funny wine label: a new truck from the same brand, dedicated to his father, although his father is no longer in the world, he misses his father by his own way.
With the aroma of tropical fruits and western pear, the taste is roundness and the acidity is elegant.
人的血液中本來就缺乏0.05%的酒精－挪威某哲學家
將蘋果挑選後，用栗木壓榨槽榨汁後放入大型栗木槽中發酵6-8周，
加入適當比例的二氧化碳及糖來發酵，接著再放入大型不鏽鋼槽陳放。
在酸度合糖分之間取得平衡，具青蘋果、巴薩米克酒醋、淡淡木質香，
口感酸甜平衡，沁涼清爽，齒頰留香。
適合搭配台式滷味、炸物等台菜
At low temperatures in stainless steel tanks.
Colour : Light yellow with a hint of green, fine crown and persistent bead.
Aroma : Green apple on clean wood and balsamic notes.
Palate : Balanced between acidity and sugars, making it fresh and satisfying.
喝完苦艾酒，我感覺被鬱金香輕撫腿部 -王爾德
適飲溫度 | 8℃
將白葡萄酒、蘋果酒和各種植物(艾草、龍膽、艾蒿、博多葉、肉桂、八角、香草、芫荽)、水果(櫻桃、橙皮、檸檬)混和在一起陳放30天，使其氣味融合在一起。
具艾草、柳橙、蘋果的香氣，入口後，可以感受到水果帶來的酸爽感，些許肉桂香，尾韻參雜著經典苦艾酒所擁有的苦澀感。
Serve Temperature | -8℃
This is the first white vermouth made from natural cider and is a raw (unfiltered) product to maintain the essence of natural cider.
This vermouth comes from the memory of those times when Emilio Trabanco added (in secret) a jet of cider to the vermouth to make it more tasty. Inspired by this memory, we combine white wines, cider and a great variety of botanicals (wormwood, dictamo, artemisia, gentian, boldo, cinnamon, star anise, coriander and vanilla) and fruits (cherry, orange peel and lemon).
The final product is stored for 30 days to promote the combination of aromas and tastes.
Colour : At first sight it presents a yellow straw color, due to the cider in branch.
Aroma : Aromas of wormwood, orange and apple appear on the nose.
Palate : In the mouth it is perceived an unusual freshness in a vermouth, motivated by the slight acidity of the cider. One perceives memories of cinnamon, and a bitter end typical of good vermouths.
比起原則，我更喜歡人。這世上我最愛的就是沒有原則的人-王爾德
將蘋果挑選後，用栗木壓榨槽榨汁後放入大型栗木槽中發酵6-8周，
加入適當比例的二氧化碳及糖來發酵，接著再放入大型不鏽鋼槽陳放。
具有純淨、巴薩米克香、木質的綠蘋果味
以其酸度及糖分的平衡著稱，清爽紮實的熟蘋果香氣撲鼻，酸甜潤口，無比幸福！
建議搭配的餐食有台式滷味、炸物等台菜。
In stainless steel tanks to then add the appropriate percentages of carbon dioxide and sugar.
Colour : Pale yellow and old gold predominate.
Aroma : Green apple on clean and balsamic wood
Palate : Ávalon stands out for its balance in acidity and sugars, which makes it a very refreshing cider. It presents a fine and persistent bubble.
一個人自己的心靈，還有他的朋友們的感情,這是生活中最有魅力的東西。-王爾德
土壤 | 海拔800公尺，礫石、沙子、黏土沖積層，占地87公頃
氣候 | 具大陸性特徵的地中海氣候
我們的Rosado（西班牙語中的Rosé）是由100％的Tempranillo葡萄製成的，來自離酒莊不遠的單一葡萄園，使我們更能夠全面性地控管品質。我們的葡萄從最涼爽的沙質土壤中採收，其中也含泥土和黏土的地質。
我們於涼爽夜間採收田帕尼優（Tempranillo）葡萄品種，以保留該品種的天然香氣。
採用二氧化碳釀造法，將成串葡萄放置於二氧化碳不鏽鋼大槽中，封頂，在攝氏7度穩定的溫度下存放幾個小時，然後放氣。接著，釀酒葡萄汁開始在低溫（攝氏10-14度C）下進行長時間且緩慢的發酵。
我們會盡最大努力確保水果的純度和透明度，以確保香氣的存粹。酒精發酵完成後，我們將葡萄與發酵完畢的酵母做浸泡，以尋求更高的複雜性、柔滑度和圓潤的口感。
新鮮採摘的草莓和成熟的櫻桃的濃郁香氣。
天鵝絨般柔滑，完美地契合了水果的香氣，並帶來清爽持久的餘味。它結合了水果、漂亮的酸度和柔軟的單寧 ，提供了完全平衡的口感。這款葡萄酒既吸引了年輕觀眾，也同時吸引了男性和女性。
建議搭配各種米飯料理，從蘑菇燴飯到海鮮飯、燉飯等，炸物、夜市小吃、燒烤、魚類、烤鴨，可謂是台菜擺搭飲品。
PH | 3.5
Serve temperature | 5~8℃
Location | Aranda de Duero, 09400 (Burgos)
Stony alluvial soils with gravel, sands and numerous boulders. The subsoil is composed of clay under a layer of limestone gravel. These soils and subsoils are excellent for concentrating flavors and aromas. Climate: Mediterranean climate with an important continental character.
Mediterranean climate with an important continental character
Our Rosado (Rosé in Spanish) is made from 100% Tempranillo grapes grown exclusively on the single vineyard estate that surrounds our winery. This proximity enables us to always exercise maximum quality control from beginning to end. The grapes were picked from the coolest sandy soils, which contain a greater amount of silt and clays, in our vineyard.
Colour : Clean and bright, with strawberry-cherry light reds and hints of salmon pink.
Aroma : Intense aroma of freshly picked strawberries and ripe cherries.
Palate : The fresh fruit perceived on the nose is confirmed in the mouth. It has a soft, velvety mouthfeel that matches the fruit perfume perfectly and leads to a refreshing and lingering aftertaste. It delivers a totally balanced mouthfeel combining fruit, acidity and soft tannins. We have found from many tastings that this wine appeals to a young audience and also to both men and women.
This wine is an ideal accompaniment to rice dishes of all kinds, from delicate mushroom risottos to seafood paellas, fried, grilled or steamed fish, as well as seafood. It also goes well with grilled meats, pasta and young cheeses.
『表現』是人生的最高的，也是惟一的樣式，我們是為發言而生活的。《自深深處》-王爾德
PH值 | 4.0
適飲溫度 | 15℃左右
土壤 | 海拔800公尺，礫石、沙子、黏土沖積層，占地87公頃
氣候 | 具大陸性特徵的地中海氣候
我們的Joven是一款年輕葡萄酒，收成後會在春季出售，希望立即傳達出當年水果的新鮮清爽感。
香氣彰顯了Tempranillo豐沛的花果味。我們的葡萄是從最涼爽的沙質土壤中採收的，而這些土壤中含有大量的泥土和黏土，多樣性的地質有利於葡萄酒多層次口感的發展。
於夜間採收，低溫狀態可以保留葡萄本有的天然香氣。
採摘後的幾分鐘內，其中25％的果汁進入不銹鋼桶中進行酒精發酵。其餘的75%都經過去梗處理，在攝氏10度C下進行冷泡皮幾天。
接著，在低於攝氏20度C的低溫下，酒精發酵持續了6-8天。經過10到12天的浸漬後，我們將葡萄與發酵完畢的酵母做浸泡，以尋求更高的複雜性、柔滑度和圓潤的口感，同時，我們做乳酸發酵，消融過於銳利的酸度。
成熟的草莓和黑莓的香氣，帶有典型的Tempranillo紫羅蘭顯著的花香。口感上提供了一條完美的途徑，讓您熟悉Tempranilo的誘人香氣和微妙的平衡風味，讓人聯想到草莓和多汁的櫻桃。口感平衡，乾淨水果的口感，單寧簡約爽口。
此酒可搭配米飯，包括咖哩，那不勒斯通心粉或比薩，燒烤、漢堡和大多數的起司。
PH | 4.0
Serve temperature | 15℃
Location | Aranda de Duero (Burgos)
Stony alluvial soils with gravel, sands and numerous boulders. The subsoil is composed of clay under a layer of limestone gravel. These soils and subsoils are excellent for concentrating flavors and aromas.
Mediterranean climate with an important continental character
Our Joven is a young wine offered for sale the spring after harvest with the aim of conveying an immediate impression of the year’s fruit quality. Its aroma showcases the Tempranillo’s primary fruit profiles. The grapes are picked from the coolest sandy soils, which contain a greater amount of silt and clays, in our vineyard.
The grapes were harvested mechanically at night to preserve all the natural aromatic potential of the variety. Within minutes of picking, 25% of the fruit went into stainless steel tanks for whole-bunch fermentation. The rest was de-stalked before undergoing a cold maceration at 10ºC for several days.
The tumultuous, alcoholic fermentation lasted 6-8 days at low temperatures of below 20ºC. After a maceration of 10-12 days, the wine was bled off. Following the alcoholic fermentation we maintained contact with fine lees to achieve a greater complexity while allowing a natural malolactic fermentation.
Colour : Deep, very lively purple red, with the violet hues of youth. Bright and clean.
Aroma : Aromas of ripe strawberries and blackberries with notable floral hints of violets that ares typical of Tempranillo.
Palate : Our Joven offers a perfect route to familiarize yourself with Tempranillos seductive aromas and finely poised flavor which is reminiscent of strawberries and juicy cherries. A balanced mouthfeel confirms the vibrant purity of the fruit which is protected by soft tannins. The aftertaste is reminiscent of juicy strawberries and cherries
This wine accompanies rice dishes including curries, Neapolitan pasta or pizza, barbecued or grilled hamburgers and most cheeses.
浪漫的精髓就在於它充滿種種可能。 The very essence of romance is uncertainty.-王爾德
桶陳 | 美國及法國橡木桶4~6個月
PH值 | 3. 8
適飲溫度 | 15℃
土壤 | 海拔800公尺，礫石、沙子、黏土沖積層，占地87公頃
氣候 | 具大陸性特徵的地中海氣候
以Tempranillo葡萄製成，葡萄園離酒莊僅幾步之遙，沙質壤土種植，與橡木香氣結合呈現完美的面貌。
葡萄於晚上採收，以保留該品種的所有天然芳香潛能，因此它們是在低溫狀態下到達釀酒廠。歷經好幾天發酵前的冷泡皮，在攝氏20-24度Ｃ之間持續7-9天。酒精發酵完成後，我們讓葡萄酒與發酵後的酵母浸泡，提升口感複雜度，也同步完成了蘋果酸乳酸發酵。
以新鮮水果為主的強烈香氣：草莓，紅醋栗和黑醋栗。在烘烤過的橡木桶中陳年，增添了一種煙燻香氣。柔滑的口感，帶有柔和的單寧，完美地與水果融為一體。桶中細緻的烘烤口感包覆草莓與紅櫻桃果感。
適合搭配肉醬燉飯、海鮮燉飯、肉醬義大利麵、燒烤漢堡或碳烤BBQ、起司。
Gold Concours Mondial Bruxelles
Guide Semana Vitivinicola 93 Point
Aging | In French and American 224 liter oak barrels with medium toast for 4 - 6 months.
PH | 3.8
Serve Temperature | 15℃
Location | Aranda de Duero(Burgos)
Stony alluvial soils with gravel, sands and numerous boulders. The subsoil is composed of clay under a layer of limestone gravel. These soils and subsoils are excellent for concentrating flavors and aromas.
Mediterranean climate with an important continental character.
Made with Tempranillo grapes cultivated on sandy loam soils in our vineyard within a few paces of the winery. This wine is the perfect starting point for a journey of discovery into the special magic that occurs when Tempranillo combines with the aromas of oak.
Colour : Deep purple-red color with a hints of blue.
Aroma : Intense aroma dominated by fresh fruit: strawberries, redcurrants and blackcurrants. A perfume that is intensified by the aromas derived from aging in delicately toasted oak.
Palate : A velvety mouthfeel, big with pleasantly soft tannins that are perfectly integrated with the fruit. Subtle toasted
hints from the barrel gently surround the summer strawberry and ripe red cherry fruit.
This wine provides a perfect backdrop for turmeric flavored rice dishes, substantial pasta recipes, grilled or barbecued hamburgers and medium-aged cheeses.
只有淺薄的人才了解自己。Only the shallow know themselves -王爾德
PH值 | 3.31
適飲溫度 | 6~8℃
土壤 | 海拔800公尺，礫石、沙子、黏土沖積層，占地87公頃
氣候 | 具大陸性特徵的地中海氣候
採用Verdejo葡萄品種製成，該品種已成為西班牙最受歡迎的白葡萄。從納瓦德爾雷伊（瓦拉多利德）的一些最獨特的葡萄園中選出。將葡萄冷浸7小時候壓榨，在12℃的低溫下發酵，接著與發酵後的酵母浸泡，提升口感複雜度。
香氣奔放，夏季花朵和百里香的香氣、草本、熱帶水果，伴隨著淡淡的乾草氣息。口感平衡、果味濃郁，酸度爽脆、口感輕盈新鮮。令人聯想到純淨的水果、草木味，並帶有異國情調的熱帶細膩感。
建議搭配佐番紅花的燉飯料理、鹽焗烤魚、歐芹香蒸淡菜、貝類、起司、沙拉。
PH | 3.31
Serve Temperature | 6~8℃
Vineyard Location | Nava del Rey,Rueda.(Valladolid)
Gravelly brown soils rich in calcium and magnesium, stony but easy to work
Mediterranean climate with an important continental character.
Made with the Verdejo variety that has become Spain’s most popular white grape. Selected from some of the most exclusive vineyards in Nava del Rey (Valladolid).
The grapes were harvested at night to preserve their natural aromas and were cold macerated for seven hours. They were then pressed before fermenting at 12ºC and then allowed to rest on fine lees for three months
Colour : Clean and bright like the sunlight that filters through its source vine - yard. Greenish yellow color with an almost waxy sheen.
Aroma : A medium to high aromatic intensity marked by the perfume that is typical of the Verdejo with hints of summer flowers and thyme. Greengages and some tropical fruits are accompanied by hints of freshly mowed hay, with a slight hint of Sauvignon Blanc
Palate : A well-balanced with a weighty mouthfeel. Greengage flavor that leads to a freshness provided by the wine’s well-integrated, crisp acidity. A very clean and persistent finish that is reminiscent of pure fruit mingled with some grassy hints that are highlighted by exotic, tropical nuances
This wine is an excellent aperitif and an ideal accompaniment to saffron rice dishes, baked fish, crisp green salads, fresh cheeses, seafood and it is perfect alongside steamed mussels with parsley.
舉世皆濁我獨清，眾人皆醉我獨醒。
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
Sumoll是黑葡萄品種。它是一種質樸的品種，產自加泰羅尼亞（EU）的Penedès地區，具有抗旱性，且發育均勻。葡萄又長又大。它用於生產紅，白，粉紅葡萄酒和CAVA氣泡酒，以下為別名：sumoi，chimoi，saumoll，somoi，sumoy，ximoll，somoll，ximoy，xemoll等。
該名稱與拉丁語動詞submolliare中的本地語術語sumollar有關，意味著成熟或枯萎。 Sumoll葡萄的幼酒略帶粗糙，隨著年齡的增長而消失。它的產量低，要獲得高品質的葡萄酒，就需要高水平的葡萄酒生產技能。根瘤蚜前後，Sumoll是在加泰羅尼亞各地廣泛種植的多種黑葡萄。1986年加入歐盟，加劇了當地品種的信譽，這些品種被認為不能生產優質和具有競爭力的葡萄酒。如今已被其他品種取代，如今其文化已不多見，僅種植了不到一百公頃，這種趨勢在最近幾年開始改變。葡萄種植者開始恢復並欣賞這種品種，因為他們看到了創造機會的機會，他們可以通過創造自己的特色來創造出與眾不同的原創葡萄酒。
Sumoll Blanc是一種與遺傳無關的白色品種
全程採用生物動力及天然農法釀製，於大型栗木槽中進行發酵陳年。
柔和香氣的品種與淡淡的紅漿果味、水果和礦物質味，石墨味，清爽卻有架構，略帶淡淡的石榴味。
酸度漂亮，可充當開胃酒，適合搭配雞肉、炒飯、台式料理。
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Made from hand-picked grapes grown on “Sumoll” 50 year-old vines, an indigenous variety in danger of extinction. Fermented and aged in large chestnut barrels with indigenous wild yeasts.
Colour: pomegranate.
Aroma: gentle varietal aromas with hints of fresh red-berry fruits and mineral notes.
Taste: light and cleansing with a very refreshing finish and touches of tart pomegranate.
A versatile food companion. Ideal for all manner of aperitifs thanks to its fresh acidity.
身在異鄉，我把最好的我送給你。
適飲溫度 | 12-16℃
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
平均產量 | 年產3200瓶
Carlos Esteva在1988年將其引進Garraf，在當地的石灰岩土壤環境中適應良好，27年的荖藤採有機種植。
老藤樹的葡萄採全程手工採收，於法國橡木桶中直接以固有酵母發酵並熟成5個月，後在瓶中繼續陳年4年
各種白色水果，礦物質感的陳皮香氣、蜂蜜、杏仁、奶油，果香豐沛、帶有海洋的鹹香與秋天的花香。
適合搭配魚類海鮮、炭烤蔬菜、肉類、米飯料理：義大利Risotto燉飯、西班牙Paella海鮮燉飯、義大利麵、半熟起司等。
Aging | French oak for 4-5 months
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Made from hand-picked grapes grown on 25-30 year-old vines. Fermented and aged in French oak for 4-5 months without the addition of selected yeasts and aged 24 months in the bottle prior to release.
Colour: bright gold.
Aroma: assorted white fruits and spring flowers with a touch of sea salt.
Taste: dense, creamy, richly fruited and mineral.
Seafood, all types of fish, chargrilled and oven roasted vegetables, rice dishes, such as risotto and paella, pasta, and semi-mature cheese.
知性成熟男子的禮物。
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
法國橡木桶中發酵並靜置5個月，瓶陳24個月
成熟的果核水果，帶有煙熏味和精緻多層次的香料味。豐富多變、礦物口感。
海鮮，各種魚類，炭烤和烤蔬菜，米飯料理（例如義大利調味飯和海鮮燉飯），義大利麵、起司以及帶有荷蘭醬和貝沙梅爾（béchamel）醬的菜餚。
Aging | French oak for 4-5 months
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Made from hand-picked grapes grown on 25-30 year-old vines. Fermented and aged in French oak for 4-5 months without the addition of selected yeasts and aged 24 months in the bottle prior to release.
Colour: Gold.
Aroma: Ripe pit fruits with a touch of smokiness and delicate spice.
Taste: Sumptuously rich, mineral and floral and structured
Seafood, all types of fish, chargrilled and oven roasted vegetables, rice dishes, such as risotto and paella, pasta, cheese and dishes featuring hollandaise and béchamel sauces.
我同相貌美的人交朋友，同名聲好的人相識，同頭腦靈的人做對頭。《道連·葛雷的畫像》-王爾德
桶陳 | 法國橡木桶發酵並陳年12個月，瓶陳8年
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
手工摘採1981年開始種植的老藤，不添加精選酵母，進行傳統發酵21天。
在法國橡木桶中進行乳酸發酵，並在法國橡木桶中陳釀12個月，瓶中沉釀至少8年。
成熟的紅色水果、雪松、雪茄菸、巧克力，及酒莊特有的明顯迷迭香與百里香香草香味，以及如菌菇乾果類的熟成香，優雅溫暖卻十分有力量，丹寧經過時間陳年變得粉嫩滑順
紅肉類、野味、熟成乳酪、砂鍋菜及醬汁。
Aging | French oak for 12 month
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Made from hand-picked grapes grown on old vines. Traditional fermentation for 21 days without the addition of selected yeasts. Malolactic fermentation in French oak barrels. Aged for 12 months on French oak and a minimum of 8 years in the bottle.
Colour : Deep terracotta red.
Aroma : Rich and complex of the aromatic herbs of the Massif.
Taste : Intense, warming, round and pure with undertones of ripe dark fruits. A wine to be savored; it has a long finish.
Red meat and game, mature cheeses, rich casseroles and sauces.
真誠且真實的過每一天，友誼萬歲。
紀念裝主與老友的友誼，由莊主Carlos Esteva設計的酒標，從酒莊創建時就未曾感變，看似多種神神秘符號、後現代主義的設計下，暗藏著莊主年少時的鐵漢柔情與友誼。途中有數位業務員抱怨酒標由於太過時，導致酒款不好銷售，不過莊主堅持不換就是不換，因為這是屬於他最有代表性的作品，也堪稱是西班牙最好喝的粉紅酒。
酒莊全程採用生物動力與天然農法製成，西班牙天然農法的先驅酒莊。18小時冷泡皮後歷經40天緩慢發酵過程
具有深粉色、草莓、覆盆子、櫻桃的果香奔放。
適合搭配海鮮、白身魚、西班牙海鮮飯/麵、白醬、軟起司、半熟成起司、義大利菜餚等。
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in microelements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Made from the best merlot grapes picked by hand. Long maceration for 18 hours and traditional fermentation of free-run juice for 40 days without the addition of selected yeasts.
The wine is medium pink-coloured with aromas of strawberry, raspberry, and cherry. This is followed by a dry, substantial wine with layers of flavor, excellent concentration, and a lengthy finish.
Seafood, fish, paellas, noodle paella, creamy sauces, soft cheese, semi-mature cheeses and fine Italian food.
桶陳 | 法國橡木桶12個月、瓶陳>72個月
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
手工採收，精選老樹葡萄藤上優質的葡萄，經12個月法國橡木桶桶陳以及長達6年的瓶陳始推出上市。雖然是波爾多調配，卻帶有強烈的地中海風格
黑醋栗、黑莓等成熟黑色水果、菸草香氣、可可和特殊的迷迭香、百里香香草風味，直接反映出葡萄園旁種植的各種香料植物風土特色
中厚度酒體，帶有明快的酸度和明顯而柔順的丹寧強度，在口中留下愉快優雅的餘韻，是一支充分反映西班牙地中海風土的波爾多調配
適合搭配炭烤肉類、野味、熟成乳酪、砂鍋菜和醬汁。同時也適合水果及巧克力為特色的甜點。
Aging | French oak for 12 months
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Made from hand-picked grapes grown on old vines. Traditional fermentation without the addition of selected yeasts. Malolactic fermentation in French oak barrels. Aged for 12 months on French oak and for a minimum of 4 years in the bottle.
Colour: Terracotta red.
Aroma: Dark berry fruits and the aromatic herbs of the Massif.
Taste: Subtle, serious, smooth and mineral. Balanced and elegant; it has a long finish.
Chargrilled and roast meat, game, mature cheeses, rich casseroles and sauces. Desserts featuring forest fruits and chocolate.
地中海的樸實海風。
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
以手採Xarel.lo釀製，不添加精選酵母，將部分Xarel.lo放入大型栗木桶發酵。
新鮮白色系水果，帶有淡淡的草本香氣與煙燻感。礦石口感與風土豐富呈現，老藤Xarel·lo是西班牙原生品種，也是CAVA氣泡酒中最有性格的一個品種，俐落的酸度骨架依舊帶有圓潤的口感，而Riesling則撐起高雅多層次的的蜂蜜口感。
建議搭配碳烤蔬菜、白身魚、義大利燉飯、奶油飯，同時也非常匹配東方的料理。
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Made from hand-picked Xarel·lo, grown on old vines and Riesling. Traditional fermentation without the addition of selected yeasts, with part of the Xarel·lo fermented in large chestnut barrels.
Colour: straw yellow.
Aroma: fresh white-fleshed fruit with hints of aromatic herbs and smokiness.
Taste: expresses the complexity and minerality of this unique terroir. The Xarel·lo provides the backbone and roundness of the wine, whereas the Riesling provides the elegance and depth.
Chargrilled vegetables, white fish, risottos, creamy rice dishes, goes fantastically well with oriental cooking.
在最閃耀的時刻，燈光喊停了世界，而你是唯一的耀眼。
桶陳 | 法國橡木桶12個月，瓶陳至少8年
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
限量 | 2900瓶
採生物動力法釀造，紀念Carlos Esteva釀酒生涯30年特別釀造的酒款，限量2900瓶，不再版。
具有紅莓、黑莓、迷迭香、茴香、矮樹灌木叢等地中海及草本味、礦物感。
中度酒體，單寧頗具存在感，乾淨純粹又平衡，相較羅亞爾河，更帶點波爾多的骨架，是一支非常優異又特殊的Cabernet Franc酒款
Aging | French oak for 12 months
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermoregulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Few
Made from hand-picked grapes grown on old vines. Traditional fermentation without the addition of selected yeasts. Malolactic fermentation in French oak barrels. Aged for 12 months on French oak and for a minimum of 8 years in the bottle.
On the occasion of the 30th anniversary of Carlos Esteva’s project in the world of wine, We have elaborated and bottled this special 30th anniversary edition limited in 2900 bottles.
Colour: Pomegranate with a little brown
Aroma: Rich and complex of the aromatic herbs of Massif, also with aroma of strawberry, raspberry.
Taste: Excellent concentration, substantial with layers of flavor.
Red meat and game, mature cheeses, rich casseroles and sauces.
讓我們在微醺的氣氛下創造歷史。
桶陳 | 400升法國橡木桶8個月
適飲溫度 | 15~16℃
土壤 | 白色砂岩與石灰岩、泥灰岩組成
尋找15~30歲葡萄藤，以冷浸的先進技術，釀造出均衡的丹寧、顏色及香氣。
使用古羅馬 “杯子式Goblet”方式耕種，採不灌溉不施肥的方式養地。
紅色與深色水果香味，優雅的果香與酸度、淡淡的木桶香與乾淨的尾韻。
適合搭配炭烤家禽類、蔬菜。
Barrel aged | 400 liter French oak for 8 months
Serve Temperature | 15~16℃
Soil | Composition of white sandstone, limestone and marl
Look for 15-30 year old vines and use advanced cold soaking technology to produce balanced tannins, colors and aromas.
The ancient Roman "cup-style Goblet" method was used for farming, and the land was cultivated without irrigation or fertilization.
Red and dark fruit scents, elegant fruity and acidity, light wood barrel scent and clean finish.
It is suitable for charcoal grilled poultry and vegetables.
年齡只是個毫無意義的數字，除非，你剛好是一瓶葡萄酒。
－珍奎考絲基（Joan Collins，英國演員）
桶陳 | 400升法國橡木桶12個月，20%葡萄酒於大陶甕陳9個月
適飲溫度 | 16~18℃
土壤 | 白色砂岩與石灰岩、泥灰岩組成
以30歲的Tinto Fino老藤釀造。
冷泡皮7天、酒精發酵於不鏽鋼槽中14天時間，總浸泡23天
冷泡皮之後再進行橡木桶陳。
具太妃糖與紅色水果調性，尾韻甜美柔滑，單寧柔順。
炭烤紅肉佐季節蕈菇類
Aging | 400 litres of French oak barrels for 12 months, 20% wine aged in large ceramic urns for 9 months
Serve Temperature | 16~18℃
Soil | Composition of white sandstone, limestone and marl
It is made from 30-year-old Tinto Fino grapes, cold soaked skins for 7 days, alcoholic fermentation in a stainless steel tank for 14 days, soaked for a total of 23 days, and then aged in oak barrels.
With toffee and red fruit tones, the aftertaste is sweet and smooth, and the tannins are soft.
Grilled red meat with seasonal mushrooms
千年孤寂也藏不住的鋒芒，絢爛永恆之城羅馬。
桶陳 | 400升法國及匈牙利橡木桶13個月
適飲溫度 | 16~18℃
土壤 | 石灰岩、泥灰岩組成
平均產量 年產1135瓶
Pares Balta酒莊親自拜訪Ribera de Duero產區尋找老葡萄園，因為他們知道斗羅產區可以說是西班牙之寶，希望在CAVA產區外另外有一塊新天地。他們首先到當地的酒吧聊聊天，詢問有沒有有興趣賣的葡萄園，在經過無數次的登門拜、一位一位的陌生人與朋友引薦下，他們終於找到了現在的羅馬人莊園這塊地。當他們看到這塊園地上種植著一株又一株樹幹粗壯、蜿蜒於空中與地下的老樹藤，嚇傻了。向賣葡萄園的人問到：「你現在產的葡萄都到哪去了呢？」地主回答：「都到釀酒合作社秤斤秤兩賣去了」。Pares Balta酒莊眼睛大亮，目測與計算老樹的年紀，至少都有250歲，外加上當地的砂質土壤與樹根的深度，研判出這些老樹屬於葡萄根瘤芽蟲侵襲西班牙前的老樹藤，你知道這樣的樹有多難得嗎？
地處海拔500公尺高斗羅河最高處，享受獨有的礫石與日夜溫差，讓葡萄緩慢熟成、精華集中。
冷浸泡7天，400公升大橡木桶中發酵13天，泡皮25天
聞起來具有濃郁黑色水果、巴薩米克醋、蜜餞的氣味，口感上，這款酒非常來勁，結構平衡、果味突出。，尾韻乾淨清爽。
適合搭配風乾肉類及野味。
Barrel aged | 400L French and Hungarian oak barrels 13 months
Serve Temperature | 16~18℃
Soil | Composition of limestone and marl
Average annual output | 1135 bottles
In 2005, the Cusiné family, following a long tradition of passion and dedication of elaborating wines in the Penedès as PARÉS BALTÀ (in Penedès) and in the Priorat known as GRATAVINUM, decided to initiate a new project in the Ribera del Duero, applying the guidelines set by the first winegrowers of the region.
In order to achieve this we selected vines that reflect best their philosophy: old Tinto Fino vines spread in different zones of the denomination, trained in bushes, non-irrigated and directed by winegrowers with a distinctive passion for viticulture.
The work in the cellar has a clear purpose: to transmit the character of the autochhonous grape Tino Fino, benefiting from the best terroir of the region and at the same time respecting the tradition and the environment.
Winemaking/features :
Located at the highest point of the Duelo River at an altitude of 500 meters, enjoy the unique gravel and the temperature difference between day and night, allowing the grapes to mature slowly and concentrate the essence.
It is cold soaked for 7 days, fermented in 400-liter large oak barrels for 13 days, and soaked for 25 days.
Tasting notes :
It smells of strong black fruit, balsamic vinegar, and candied fruit. On the taste, this wine is very powerful, with balanced structure, outstanding fruity flavor, and a clean and refreshing finish.
Food Pairing :
It is suitable for dried meat and game.
烏梅、蜜餞、香草，用木頭罐兒醃漬奶奶的回憶。
桶陳 | 美國及法國橡木桶2年，瓶中陳1年
過桶是Rioja的命脈,這款Reserva完美結合果香與木桶,緊實、如絲綢般滑順的架構口感,毫無疑問地,來自於經年累月地實驗與體悟。
帶深色櫻桃紅，淚腿漂亮，酒光微閃動人。
強烈，富有黑莓果、黑醋栗的香氣，並帶有些許草本香氣，在杯中搖晃時，帶出巴薩米克醋、成熟紅莓果、菸草、松木盒的氣味，以多層次感呈現。
清爽、口感飽滿柔順，如天鵝絨般柔順的丹寧。前段有紅色莓果香，帶些果醬的香味，尾韻悠長。餘韻中可以嘗到微微的礦石感。
Aging | American and French oak cask 24 months
Residual Sugar | 1.6 g/l
Sulfur dioxide content | 59 mg/l
Made from grapes of the Tempranillo 90% and Graciano 10% varieties. Cold maceration and fermentation at a controlled temperature so as to preserve the grapes’ fruity aromas as much as possible and obtain the best colour extraction.
Aged for 24 months in American- and French-oak casks and kept for a few months in vats to ensure the correct blending of the wines prior to bottling, at the end of 2019.
Colour : Black-cherry red with medium depth of colour, good tears, lively glints and little sign of evolution.
Aroma : Intense, with fresh nuances, cassis, blackberries, jammy fruit and just a hint of mountain herbs. When swirled in the glass, balsamic herb nuances, ripe red berries, pipe tobacco, and cedarwood cigar box. Complex and expressive.
Palate : Fresh, meaty attack. Full, supple mouth-feel with velvety, balsamic tannins. Red berried fruit to the fore with reminders of jammy fruit and a long, flavoursome aftertaste with light mineral tones. Great potential for improving in the bottle.
糖葫蘆，來買爆米花糖葫蘆。
桶陳 | 美國、法國橡木桶18個月
Rioja產區對木桶陳釀的時間是其他產區基本要求的兩倍。
酒色呈現深櫻桃色
乾梅、烏梅、蜜餞、水果甜香，不但結合木桶風格，
更緊緊保留最原始的水果香氣。
Aging | American and French oak cask 18 monthes
Sulfur dioxide content | 78 mg/l
The composition is made up of 90% Tempranillo and 10% Mazuelo grapes. Cold maceration and fermentation at a controlled temperature to preserve all the fruity grape aromas and obtain the best colour extraction possible.
Aged for 18 months in American- and French-oak casks, and kept for a few months in the vat to ensure good blending of the wine before bottling.
Colour : A very lively black-cherry colour with a deep robe and good tears on the sides of the glass.
Aroma : Within just a few seconds of pouring, subtle nuances of cedar and cinnamon appear. When the glass is swirled, the wine gains in intensity, with hints of stone fruit like cherries, accompanied by reminders of elderflower and aromatic plants such as laurel.
Palate : A “serious” wine with very silky tannins, full of flavours and reminders of spices and aromatic herbs like box, laurel, etc. In the aftertaste it is long and fresh with reminders of black chocolate and cocktail cherries
我把靈魂的珍珠投入酒杯，踏著長笛的音符走在享樂的路上。
桶陳 | 美國橡木桶(40%)、法國橡木桶(60%)陳釀3年、瓶中陳釀3年
釀造葡萄生長於離地中海不遠的海平面上10公尺高處，平均葡萄樹齡約30歲，全手工摘採，在酒精發酵前會使用冷溫浸泡葡萄一陣子，葡萄最原始的香氣與顏色也因此被完整地保留並淬取在果汁中，可以享用到濃郁果香與深度層次兼具的地中海風格紅酒。陳釀於法國橡木桶中長達12個月的時間，辛香料、焦糖、香草奶油、梅子漿果味道突出，架構完整而平衡。
杜拜七星帆船飯店指定用酒。
綿密且性感的架構與果香口感,咖啡、太妃糖、果醬、香草等誘人的香氣伴隨著圓潤的口感與緊實的酸度,尾韻綿延。
具梅子、李子、檀香、香草、巧克力等氣味。
Aging | American (40%) and French (60%) oak casks 29 months
Sulfur dioxide content | 52 mg/l
Produced from a coupage of 90% Tempranillo and 10% Graciano from our best and oldest vineyards. After fermenting at a low temperature to preserve the fruit aromas, it has spent 29 months in American (40%) and French (60%) oak casks and over 3 further years maturing in the bottle cellar of our Bodega.
Colour : Ruby-red with medium depth and good tears down the side of the glass.
Aroma : With the glass still, smoky reminders of cigar boxes and curious violet nuances. When swirled, it releases nuances of Mediterranean herbs, scrubland, dried hay and liquorice.
Palate : Silky-smooth, elegant attack, with controlled backbone. Mouth-filling, supple sensations on the palate with reminders of red berries, liquorice and tobacco. Velvety sensations, typical of the Rioja Alavesa. Fresh, tasty finish.
我推著眼鏡，咬下一口脆嫩青蘋果。
桶陳 | 法國橡木新桶4~6個月
葡萄經過人工挑選、輕柔的打碎以及妥善的分離懸浮物至澄清，並在新的法國橡木桶中發酵，在酒槽中經過3個月與死酵母菌浸泡，並每週適度的攪拌以避免酒槽沉澱，防止葡萄酒氧化以及提高口感的圓潤度。最後不經過任何冷凝過濾，及純化裝瓶。
我們的Viura葡萄來自於高海拔內最貧脊的土壤，20年以上的老藤，擁有良好的通風及日照、排水良好，使這些葡萄藤能夠產出最優秀的果實。
新鮮的水果風味、迷迭香與洋槐花蜜。當開瓶後轉變為強烈的葡萄柚及桔子醬香氣，喚起柑橘及柚子皮的芳香。
愉悅、微妙的刺激、新鮮度滿溢在口中。當它停留在口中是柔軟、如甘油般滑順。尾味悠長且柑橘果香完美的平衡了整體的圓潤口感。
Aging | New French oak 4~6 months
Sulfur dioxide content | 100 mg/l
After manual selection of the best grapes, gentle pressing and careful débourbage, the must ferments in new French-oak casks in contact with the lees for a few months, with weekly lees stirring so that these remain in suspension, protecting the wine from oxidation and increasing its roundness in the mouth. Finally, it is fined, filtered and bottled with no prior cold stabilization treatments.
Colour : Bright, clear, pale yellow colour.
Aromas : Intense aroma son the nose with reminders of fresh hay and herbs like sage, basil, fennel and hints of aniseed. When swirled in the glass the fresh hay and plant aromas are enhanced, mingling with floral and citrus nuances.
Palate : A pleasing, fresh attack, but with backbone, body and glycerine. In the middle palate it remains fresh and persistent, with elegant creaminess and a long, lingering finish with reminders of a cocktail of citrus fruits.
我什麼都抗拒的了，就是抗拒不了誘惑。-王爾德
桶陳 | 法國阿列省及孚日省木材做成的橡木新桶陳 18個月
100%葡萄來自於老莊主出生時家族獻給他的一塊老葡萄園。
發酵前進行冷浸泡，隨後提升溫度並控制發酵，提取單寧酸並彰顯明亮色澤。
該葡萄酒在全新的阿列橡木桶與孚日橡木桶中經過24個月的充分陳釀。這些橡木酒桶均來自最負盛名的法國橡木桶製造商。
老藤、尊重風土等元素讓這瓶佳釀充滿獨特的個人風格, 細緻綿密、果香與木桶味奔放,採用特選法國橡木桶釀造的風格,烤麵包、香草、 辛香料、巧克力等風格明顯,開瓶的那瞬間就能讓人口水直流,更不用講稍微醒酒後自然散發出唯我獨尊的女王風範。
採摘之前仔細地檢查葡萄樹的健康狀態並對葡萄進行嚴格篩選。
在淘汰掉所有受損或者不夠成熟的葡萄之後，僅保留最佳狀態的葡萄。鑑於葡萄園的年份以及精挑細選的標準，年產量不超過3.000/3.500公斤/公頃。
良好的氣候條件與控制得宜的產量，榮獲里奧哈產區「優異Excellent」的評分。
搖晃酒杯前能聞到濃烈的氣味，含有細微的肉荳蔻、香草和漿果味道……當搖晃酒杯時，出現強烈的水果酒香氣，還有烘烤味、胡椒、甘草和乾草的輕微香氣。
Aging | New Allier and Vosges oak casks 18 months
Residual Sugar | 1.7g/l
Sulfur dioxide content | 20 mg/l
Serve temperature | 16~18℃
Cold prefermentative maceration, followed by fermentation at a controlled temperature and long subsequent maceration to extract tannins and color. Aged for 18 months in new Allier and Vosges oak casks from the most prestigious French cooperages. Bottled in September 2018.
Colour : Dark cherry red with intense depth of colour denoting little evolution, with a distinguished “cardinal” purple shade around the rim of the glass.
Aromas : With the glass still, subtle aromas with lactic nuances, red-berry fruit, cranberries and redcurrants, over hints of cinnamon, ripe. When swirled in the glass, the wine opens up to reveal hints of fresh grape skin, plum jam and blackberries, with reminders of a vineyard on a misty evening.
Palate : A fresh attack, with a bit of tightness created by tannins full of fresh and phenolic tannins recalling the skins of fresh grapes. In the retronasal sensation, these tannins make it long, fresh and persistent. It will continue to gain in intensity and complexity during its bottle-ageing time.
酸度 | 5.2 g/L
PH值 | 2.88
桶陳 | 法國橡木桶3個月，不鏽鋼桶發酵3個月
土壤 | 位於海拔350~450公尺的丘陵上，古老的Llicorella板岩地質
氣候 | 地中海型氣候，地處內陸，也帶有大陸型氣候特徵，晝夜溫差大。
平均產量 2020年產量1800瓶， 一月裝瓶
種植在板岩陡坡上（350/450公尺）的老樹藤，逐粒精選葡萄果實，經輕柔擠壓後破皮釀造，做酒渣陳釀處理三個月 50%於法國橡木桶發酵陳年3個月，另外50%於不鏽鋼槽發酵後，也做酒渣陳釀三個月。
2019這一年夏季非常炎熱，影響到Carignan的生長，氣溫高達43 °C，熱浪一直持續到6月底，最佳的條件是，8月底的夏季陣雨讓葡萄藤得以降溫，導致葡萄的糖分能夠均衡的濃縮，葡萄品質好，產量略低。
乾淨、明亮的稻草黃色澤，帶有非常細膩的花香。
酒體圓潤，味道鮮明優雅，良好的酸度與平衡的酒精度，非常適合搭配美食。
Acidity | 5.2 g/l
Aging | French oak barrel 3 months
PH | 2.88
Hills of “llicorella”, Paleozoic laminar slate, at an altitude of 350-450 meters above sea level.
Mediterranean with a continental trend. High thermal contrast between night and day.
Harvest by hand in 10 kg crates. Grape by grape selection when they reach the winery. Pressing and static skin removal. 50% fermented in a French oak barrel with 3 months aging and 50% fermented in stainless steel tank and 3 months aging on lees.
“A clear, shining straw color. Middling aromatic intensity. A very fine floral touch. It is round and harmonious with glycerin, tasty, sensual and elegant. Good acidity and rather gastronomic. A great balance with the alcohol well integrated.”
人生太重要，重要到不該嚴肅論之-王爾德
桶陳 | 2年法國橡木桶陳8個月
土壤 | 位於400公尺海平面高處的陡坡間，特殊的板岩地質（Licorella）
氣候 | 熱浪持續到6月底，溫度高達43度，偶有陣雨降溫，持續到8月底
三分之一的葡萄樹的樹齡高於50歲，
其他的葡萄樹樹齡則散佈在15-20歲之間。
葡萄收成時於葡萄園進行第一次篩選，
緊接第二次篩選在酒莊內進行，透過兩段式桌台人工篩選。
攝氏26度不鏽鋼小桶中進行發酵，18天浸皮發酵。
10個月法國細孔橡木桶陳放，並採取無過濾方式。
果香、清爽、風格顯著，Priorat最傑出的年輕佳釀！紫羅蘭的花瓣香氣、酸度扎實、果香甜美迷人，稍微醒酒後礦石、墨條等沈沈的味道伴隨著地中海草本植物、茴香繚繞於喉間與鼻頭。
92 The Wine Advocate #252 – December 2020
92 Guia Peñín 2020 – October 2020
Acidity | 6.2 g/l
Aging | Two-year-old barrel of French oak 8 months
PH | 3.30
Hills of “llicorella”, Paleozoic laminar slate, at an altitude of 350-450 meters above sea level. Yields of 1 kg grape/vine.
Mediterranean with a continental trend. High thermal contrast between night and day.
Certified organic viticulture. Harvesting by hand into 10 kg crates. Grape by grape classification using a double selection table. Fermentation of destemmed grapes in stainless steel tanks.
Color : cherry. Fruity expression.
Aroma : Red fruits, floral and spices.
Palate : A tasty , fruity mouth, drawn out and fruity
92 The Wine Advocate #252 – December 2020
92 Guia Peñín 2020 – October 2020
聽著小溪唱著歌，因為空，所以無限。
桶陳 | 不鏽鋼桶3個月
土壤 | 位於海拔350~500公尺的丘陵上，古老的Llicorella板岩地質
氣候 | 地中海型氣候，地處內陸，也帶有大陸型氣候特徵，晝夜溫差大。
年產量2700瓶。
有機栽培認證，葡萄僅用10公斤木盒採收盛裝，在葡萄園與酒莊進行平台二次篩選以確保葡萄品質，全程手工、一粒一粒挑選。 3個月在不鏽鋼桶中陳釀。
是Mas Doix杜瓦士酒莊推出的第一款白葡萄酒。
酒標來自Josep Subirats於1985年在Siurana河雕刻的創作。
葡萄樹的樹齡介於80到110歲之間，每一株的葡萄屬產量更是只有400公克如此之少。
以20年老Garnacha為主體，加入Macabeo及其他品種混釀，圓渾的酒體，多汁奔放的口感，紮實的酸度，香蕉、檸檬、柑橘，如同在山林間串流的小溪，暖暖淡淡的油脂感。
Acidity | 5.6 g/l
PH | 2.91
Hills of “llicorella”, Paleozoic laminar slate, at an altitude of 350-450 meters above sea level. Yields of 300 g grape/vine
Mediterranean with a continental trend. High thermal contrast between night and day.
Certified organic viticulture. Harvesting by hand into 10 kg crates. Grape by grape classification using a double selection table. Fermentation in stainless steel tanks with 3 months aging on lees.
“Bright clear, straw color. Aromatic intensity. It is marked by a meaty spring fruits with pits (peaches and nectarines) but above all with a note that remembers the fresh Florentine fennel. A Mediterranean wine without wood.” Ramon Francàs
拒絕誘惑的唯一方式就是像它臣服。 ─ 王爾德
桶陳 | 法國橡木桶14個月
土壤 | 位於海拔350-500公尺的陡坡間，特殊的板岩地質（Licorella）
葡萄僅用10公斤木盒採收盛裝，在葡萄園與酒莊進行平台二次篩選以確保葡萄品質，全程手工、一粒一粒挑選。14個月法國木桶陳釀，採取未過濾的方法。
葡萄樹的樹齡介於70到90歲之間，也有稍微年輕樹齡的席哈品種。
Salanques沙蘭卡士這款酒非常具有深度，開瓶時紫羅蘭花香四溢，黑巧克力與木桶的香草、辛香料味突出，緊接著薄荷、地中海的草本植物點綴一旁，
入口時會被爽口果汁口感先震懾著，「本來以為這款酒的酒體、酒精度高，應該會很剛烈的，怎麼喝起來如此的清爽優雅？」
酸度、柔順的單寧再加上綿延的尾韻，
莊主曾笑著說：「這是一款用脖子喝的酒」、「喝杜瓦士酒莊的酒，不是你在喝酒，是酒在喝你」。
平衡、飽滿與純淨，將最道地的Priorat精神完整傳達與呈現於世人面前。
★Decanter 2014 98分
★世界冠軍米其林三星Can Roca三兄弟、San Pau餐廳 指定酒
Acidity | 6.4 g/l
Aging | New fine-grained barrel of French oak (50% new and 50 % two-year-old barrel) 14 months
PH | 3.22
Hills of “llicorella”, Paleozoic laminar slate, at an altitude of 350-450 meters above sea level. Yields of 300 g grape/vine
Mediterranean with a continental trend. High thermal contrast between night and day.
Certified organic viticulture. Harvesting by hand into 10 kg crates. Grape by grape classification using a double selection table. Fermentation of destemmed grapes in stainless steel tanks and wood barrel.
“A bright cherry color and a medium to medium/high body. Aromatic intensity, dark and red fruits with brush strokes of vanilla and woods such as cedar. Intense taste, juicy dried fruit (underripe black plums) and a heavy acidity that lingers. Velvety feel, with tension, verticality and elegance, and also notes of balsamic vinegar, dried aromatic herbs and spices. Still young and lively. The wood is perceived more in the nose than the mouth, where it is well amalgamated. Ramón Francas – June 2020
93 The Wine Advocate #224 – August 2019
92 Guia Peñín 2020 – October 2019
88 Decanter WWA 2020 – Bronze Medal – September 2020
詩是強烈感情的自然迸發，其源泉是靜靜回想的感動。
桶陳 | 法國橡木新桶16個月
土壤 | 位於海拔350-500公尺的陡坡間，特殊的板岩地質（Licorella）
全程有機耕種，以手採的方式，集合成10公斤的大箱中，並逐粒挑選葡萄。
釀酒全程恆溫控制，歷經4-5週與葡萄皮浸漬發酵緩慢提煉出最好的口感與品質，接著經過16個月全新法國木桶陳釀，採用未過濾方法裝瓶。
葡萄樹的樹齡介於80到110歲之間，
每一株的葡萄屬產量更是只有400公克如此之少。
優雅與豐富的架構並存，獨特且俱有個性，產量有限。
他擁有成熟的黑色水果、芬芳的地中海草本、豐富的香料、參雜石墨味的煙燻味。
酒精濃度達到15%，強勁而濃郁，因為這一年的溫暖氣候，讓質地柔軟、酸度溫和、單寧圓潤。
★RP歷史年份最高 98 分
★世界冠軍米其林三星Can Roca三兄弟、San Pau餐廳 指定酒
Acidity | 6.6 g/l
Aging | New French oak Barrel 16 months
PH | 3.32
Hills of “llicorella”, Paleozoic laminar slate, at an altitude of 350-450 meters above sea level. Yields of 300 g grape/vine.
Mediterranean with a continental trend. High thermal contrast between night and day.
Certified organic viticulture. Harvesting by hand into 10 kg crates. Grape by grape classification using a double selection table. Fermentation of destemmed grapes in stainless steel tanks finished in wood.
16 months in a new barrel of French oak.
"It has ripe black fruit, aromatic Mediterranean herbs and generous spice and smoke with a graphite note. All of these reds reach 15% alcohol and are powerful and full-bodied, made to last. Warmer vintages tend to have a softer texture and gentle acidity with round tannins and a long, lingering finish.” Ferran Centelles – December 2020
94 Jancis Robinson – Ferran Centelles – December 2020
95 Guia Peñín 2021 – October 2020
爺爺的智慧，往地殼裡伸展了百餘年。
桶陳 | 法國橡木新桶16個月
土壤 | 種植在板岩地質的陡坡上（350/450公尺），產量極低（300克/株）。
2016年為氣候極端的一年，嚴冬下雪、下春雨，夏季相當炙熱、乾燥、溫差大。
九月氣溫恢復穩定，在收成前下些許小雨以幫助時十月份葡萄收成時的熟成。
每一瓶都有專屬自己的編號 （全台灣目前剩20瓶）
總產量850瓶
葡萄僅用10公斤木盒採收盛裝，在葡萄園與酒莊進行平台二次篩選以確保葡萄品質，全程手工、一粒一粒挑選。 16個月法國木桶陳釀。
2016因為氣候的關係，種植出了極佳成熟度及酸度的葡萄，是過去幾年最好的年份之一。
花香混合著潮濕石墨及板岩的味道，帶有一絲樹皮和泥土的氣息，尾韻富有芳香的草本香氣，如鵝絨般細緻的單寧畫過喉頭的偉大作品。
具黑櫻桃、李子、黑巧克力、茴香、紫羅蘭、地中海草本植物等香氣
★獲選 2015 年西班牙最具特色代表性酒款之一
★Guía Peñín 2019 - Podium 99 分
★The Wine Advocate - Aug. 2019 – 97分
Acidity | 6.5 g/l
Aging | New French oak barrel 16 months
PH | 3.29
Hills of “llicorella”, Paleozoic laminar slate, at an altitude of 350-450 meters above sea level. Yields of 300 g grape/vine
Mediterranean with a continental trend. High thermal contrast between night and day.
Certified organic viticulture. Harvesting by hand into 10 kg crates. Grape by grape classification using a double selection table. Fermentation of destemmed grapes in stainless steel tanks finished in wood.
16 months in a new barrel of French oak.
“The 2016 has a powerful nose (which is not so far from those from Doix of that same year) with floral notes mixed with notes of damp graphite and slate, and a touch of bark and earth topped off with aromatic herbs that are reminiscent of the Priorat. Abundant tannin is found in the mouth, with a slight dustiness and the electric freshness of the year.” The Wine Advocate – August 2019
97 Guia Peñín 2021 – September 2020
97 Luis Gutiérrez – August 2019
我住在櫻桃村，喝著我的藍莓茶，咕嚕咕嚕下肚。
土壤 | 沙質土壤、白黏土
發酵與葡萄泡皮於不鏽鋼槽中，依據不同的土壤決定浸泡的時間長度，原生酵母發酵，儲存於水泥槽中。
具有櫻桃、梅子、紫羅蘭花香，酒體年輕、口感清爽，果香豐沛。
Vineyard Location | DOP Valencia
Soil | Clay and sand
100% Native yeasts, stainless steel fermentation tank, aged in concrete tanks
Colour: Dark red
Aroma: Cherry, plum, violet floral fragrance
Palate: Young wine, complex, wide and gentle. It provides a controlled fruitiness perception from the first moment in the palate.
那木頭村的英俊男子，帶著小麥色的肌肉奔出。
桶陳 | 法國橡木桶14個月
土壤 | 沙質土壤、白黏土
整串採收下的葡萄會被先放入1000公升大的槽內（葡萄尚未破皮壓汁），緊接在同一位置採用天然酵母做酒精發酵。於法國桶中進行乳酸發酵與陳年，陳年時間可達12-14個月，桶子大多為新桶。
具有紫羅蘭花香、沁涼的海洋風味、礦石口感及地中海草本植物的味道，將山海花草兼具於一身的紅酒。
Vineyard Location | Les Alcusses
Soil | Sandy soil
This wine is composed by two wines of the same variety both of them fermented with native yeast.
One is fermented with 25% of grapes with stems in stainless steel, medium maceration. The other is fermented at low temperature 15ºC to gain fruit, short maceration. After malolactic the wine is put separately in barriques of several ages for 12 months.
Then the wine is blended to make Falcata Arenal.
Colour : Ruby
Aroma : Spice and mineral, graphite and almost granite aromas with black berries
Palate : The attack is large and buttery with light tannins and long finish.
Food Pairing: Beef, pasta, veal, poultry
櫻桃村的小妹長大了，說話圓融，多了分成熟女人的韻味。
桶陳 | 法國橡木桶12個月
土壤 | 沙質土壤、白黏土
一開始就不將葡萄破皮，採用整串葡萄發酵方式，更能保留水果香氣。
起初將不同品種分別放置入不同的釀酒槽分開發酵，100%採用天然原生酵母，
待發酵完畢後，釀酒師將不同品種混釀調配，置入法國橡木桶中陳年10-12個月。最後將酒置入水泥槽中靜待裝瓶。
具有黑色莓果、紅色莓果的香氣，並帶點海洋氣息。
口感部分，架構充足，具有奶油、礦物、成熟水果及杏仁香，尾韻綿延。
Vineyard Location | Les Alcusses
Soil | Some varieties from sandy soil, others from white clay soil
Without crushing, the grapes go to different deposits, depending on their variety, to be fermented with native yeasts. Then, the wines are blended and aged in French oak barrels for ten to twelve months. Finally, it goes into concrete deposits until it is bottled.
Colour : Dark red
Aroma : Cherry and plum with salty aromas. After breathing arise smoky notes, roast, nuts and jams.
Palate: The attack is large, buttery and mineral with long and fresh aftertaste of ripe fruits.
荔枝與百香果協奏曲，我迷失了自己。
分品種不鏽鋼槽中發酵，100%原生酵母，sur lee 與酵母冷泡兩個月。
干型白酒不含糖、順口且果香奔放，新鮮清爽，優雅乾淨，荔枝、鳳梨、玫瑰、蜂蜜等最耐人尋味、挑動心弦的香氣與口感，無條件臣服，喝一口就愛上的美味。
Vineyard Location | Les Alcusses
Soil | clay and sand
100% Native yeasts, stainless steel fermentation tank, sur-lie low temperature aging for two months.
Colour: Clean, Goose yellow
Aroma: Rose, honey fragrance and much perfume.
Palate: Dry wine, smooth and fruity. Refreshing, yet elegant wine. Considering the varieties in the blend, someone would expect more sweetness.
Sea food, chicken , turkey
只有感官才能解救靈魂，正如只有靈魂才能解救感官。《道林·格雷的畫像》Nothing can cure the soul but the senses, just as nothing can cure the senses but the soul. -王爾德
含糖量 | >212 g/l
佩德羅·希門尼斯（PedroXiménez）葡萄酒是從同名葡萄中提取的，然後通過一種稱為“曬黑”的傳統工藝將葡萄變成葡萄乾。
榨汁後獲得的糖汁具有極高的糖濃度和一定程度的著色，然後將其進行部分酒精發酵，然後通過添加酒醇進行保留。
老化本質上僅是氧化性的，有利於逐漸增加的芳香濃度和增加的複雜性，確保不喪失葡萄品種的新鮮與果味特徵。
具有明顯、濃厚的淚腿。香氣極為濃郁，
帶有乾果（如葡萄乾，無花果和棗）的甜味，
以及蜂蜜、葡萄糖漿、果醬和蜜餞的香氣，
同時讓人聯想到烤咖啡、黑巧克力，可可和甘草。
口感柔軟而甜美溫和，酸度透亮，美味持久。
與微苦巧克力、冰淇淋、高濃度藍紋乳酪非常搭調。
Pedro Ximénez is obtained from the overly ripe grapes of the same name which are dried in the sun to obtain a must with an exceptionally high concentration of sugar. Its ageing process, which is exclusively oxidative, gives the wine a progressive aromatic concentration and greater complexity, whilst fully preserving the characteristc freshness of the variety.
Colour : A dark, ebony coloured wine with pronounced tearing and a thickness to the eye.
Aroma : In the nose its bouquet is extremely rich with predominantly sweet notes of dried fruits such as raisins, figs and dates, accompanied by the aromas of honey, grape syrup, jam and candied fruit, at the same time reminiscent of toasted coffee, dark chocolate, cocoa and liquorice.
Palate : Velvety and syrupy in the mouth and yet with enough acidity to mitigate the extreme sweetness and warmth of the alcohol leading to a lingering, tasty finish.
It is a dessert in itself, through combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity.
老年人相信一切，中年人懷疑一切，青年人什麼都懂。《道林·格雷的畫像》-王爾德
桶陳 | 美國橡木桶>5年
殘糖 | < 5 g/l
採用100%Palomino葡萄品種發酵而成，Oloroso是一款專業酒款，特殊的口感結構在一開始品嚐的時刻便立刻透露出陳年的好壞與否。
葡萄酒添加白蘭地加烈至17%度，避免酒體表層的酒花酵母繼續生成，接著酒體慢慢接觸空氣後開始進入氧化階段，空氣透過木桶的氣孔來回交流於酒體間，以提升酒體的結構、順口度以及豐富性。
圓潤口感帶著複雜多變且強烈的氣味。
胡桃木為主要香氣、緊接著帶有烤土司、蔬果與巴薩米克醋的味道，不禁讓人聯想起高質感的木材香氣、菸草與秋天落葉的氣息。
顯著的辛香料、動物野調性、松露與皮革香氣兼具。
飽滿與架構豐富的口感，強烈與圓潤感同存，
滑順如油脂般的觸感由舌尖滑過，口中綿延不絕，
鼻後香氣帶出高級木材、優雅回甘的尾韻。
適合搭配紅肉及野禽類。也可搭配燉菜、砂鍋菜、石頭火鍋。
匹配帶有膠質口感的肉類，像是豬腳、牛尾、牛臉頰等。
也很常被拿來跟野菇或半軟質起司做搭配。
Oloroso is a wine made from palomino grapes. The special structure that it demonstrates at an initial tasting destines it for oxidative ageing. For this reason alcohol is added to 17°, thus preventing the development of the veil of flor and allowing the wine to age while exposed to oxygen. The result is a wine both structured and complex.
Colour : amber and mohagany in colour
Aroma : Warm, rounded aromas which are both complex and powerful. Predominantly nutty bouquet (walnuts), with toasted, vegetable and balsamic notes reminiscent of noble wood, golden tobacco and autumn leaves.
Palate : Full flavoured and structured in the mouth. Powerful, well-rounded and full bodied.
Aperitif, Soups, Meats
定義一樣東西，就意味著限制了它。《道林·格雷的畫像》To define is to limit. -王爾德
桶陳 | 美國橡木桶>3年
適飲溫度 | 7-12℃
Manzanilla雪莉採用100%Palomino葡萄品種發酵而成，葡萄基酒發酵後再使用白蘭地加烈至15%，幫助建立與維持酒花酵母的生長，覆蓋在酒面表層的酒花有助於避免酒體的氧化，另方面也可以注入特殊的口感風味。這項生物陳年（Biological Aging process）至少維持三年的時間，並在Solera系統、美國橡木桶中繼續生長。
俐落、細緻的葡萄酒香伴隨著洋甘菊花香、杏仁與麵團香氣。不甜的乾型雪莉酒，清爽乾淨、細緻尾韻，輕微的酸苦度點綴酒體，舒服、令人愉悅的香氣。
是一款百搭的餐前酒，適合搭配橄欖、西班牙蛋餅、堅果、伊比利乾式火腿、Tapas、各式肉類、帶殼海鮮、烤及炸白肉海鮮、煙燻鮭魚、魚子醬、生蠔、淡菜、臘腸等，其淡雅的鹹味與鯷魚、鮪魚、生魚片很搭調。與各類酸調食物也匹配，像是油醋沙拉、滷汁、番茄冷湯等。
Manzanilla is a dry white wine made from palomino grapes and aged under a layer of yeasts know as veil de flor.
Colour : A very bright, pale straw coloured wine.
Aroma : A sharp, delicate bouquet with predominant floral aromas reminiscent of chamomile, almonds and dough.
Palate : Dry, fresh and delicate on the palate, light and smooth in spite of a dry finish. Light acidity produces a pleasant sensation of freshness and a lingering, slightly bitter aftertaste.
fish and seafood, as well as with salted fish and cured meats.
「如果我有一千個兒子，我會教導他們做人的首要原則是：摒棄那些平淡無味的凡釀，並效忠於雪莉酒。」
——莎士比亞《亨利四世》
桶陳 | 美國橡木桶>3年
殘糖 | < 1 g/l
適飲溫度 | 7-12℃
Fino雪莉酒來自100% Palomino葡萄發酵，基酒加烈至15%，目的為了創造出讓酒花酵母最適合生長的有利環境，這些酒花可以隔離酒體與空氣的接觸，一方面避免快速氧化，另一方面也注入特殊的香氣口感。生物陳年（上述的酒花隔離陳年方式）需要至少三年在美國橡木桶的時間，並且在Solera系統下進行。
具有乾杏仁、新鮮麵團、野生植株的香氣，清新爽口不含糖，帶新鮮的杏仁餘韻。
是一款百搭的餐前酒，適合搭配橄欖、西班牙蛋餅、堅果、伊比利乾式火腿、Tapas、各式肉類、帶殼海鮮、烤及炸白肉海鮮、煙燻鮭魚、魚子醬、生蠔、淡菜、臘腸等，其淡雅的鹹味與鯷魚、鮪魚、生魚片很搭調。與各類酸調食物也匹配，像是油醋沙拉、滷汁、番茄冷湯等。
Serve Temperature | 7-12℃
Made by means biological ageing (action of flor yeast). The proximity of the wineries to the sea breeze impart a particular personality to the wine.
Colour : Pale golden in colour
Aroma : Delicate almondry aroma
Palate : Dry and light on the palate and aged under "flor" for at least three years.
Sea food, sushi, tortilla de patatas, Jamón ibérico, tapas.
做你自己，因為別人都有人做了。-王爾德
桶陳 | Oroloso雪利老桶以Solera系統陳釀90年
SHERRY BRANDY = WS + W + T
原料來自雪莉酒的蒸餾。這點說明相當重要由於我們僅採用自家生產線上最健康、純淨、適合飲用的雪莉蒸餾酒。生產一升的雪莉白蘭地需要三公升的葡萄酒，僅精選最好的部分，並拋棄掉剩下的物料。
我們僅採用盛裝過Oloroso雪莉酒的老美國橡木桶陳年，這是陳年好的雪莉白蘭地的基本要件。
酒窖設置於Guadalete河流前，使用Solera系統陳年至少六年的時間。
源自1930年老母酒，生產一公升的雪莉白蘭地需要三公升的葡萄酒，採用盛裝過Oloroso雪莉酒的老美國橡木桶陳年。
入口有焦糖、煙燻感及檀木的香氣，入喉圓潤回甘。
使用小型的白蘭地聞香杯，倒入少量酒款，傾斜於幾乎180度觀賞其顏色，
靜置片刻，感受聞香杯中香氣緩緩散溢出，這是所謂的「首次香氣」，
接著輕微搖晃轉動酒杯內的酒液，吸入「第二口香氣」，此時香氣會比較柔和、綿延，刺激感較低，香氣和諧平穩，層次豐富細緻且多變。
Production limited to 1200 bottles per year.
This Brandy Solera Gran Reserva Juan Sebastián Elcano 700ml is made by the traditional system of criaderas and soleras, with an average of 60 years of aging.
Elcano brandy is aged in American oak casks previously wrapped with Sherry wine. Its aging time is greater than 60 years and the total content of volatile components of more than 700 mg, per 100 c.c.
Colour : Mahogany.
Aroma : Aromas of honeys and bitter oranges expressive, elegant, balanced, iodized varnish.
Palate : Spicy, intense long, good acidity.
不要把你的生命獻給無知、平庸和低俗。《道林·格雷的畫像》-王爾德
SHERRY BRANDY = WS + W + T
原料來自雪莉酒的蒸餾。這點說明相當重要由於我們僅採用自家生產線上最健康、純淨、適合飲用的雪莉蒸餾酒。生產一升的雪莉白蘭地需要三公升的葡萄酒，僅精選最好的部分，並拋棄掉剩下的物料。
我們僅採用盛裝過Oloroso雪莉酒的老美國橡木桶陳年，這是陳年好的雪莉白蘭地的基本要件。
酒窖設置於Guadalete河流前，使用Solera系統陳年至少六年的時間。
入口會有不刺激的溫潤感，帶有可樂、焦糖的香氣，及些微的木桶香。
使用小型的白蘭地聞香杯，倒入少量酒款，傾斜於幾乎180度觀賞其顏色，
靜置片刻，感受聞香杯中香氣緩緩散溢出，這是所謂的「首次香氣」，
接著輕微搖晃轉動酒杯內的酒液，吸入「第二口香氣」，此時香氣會比較柔和、綿延，刺激感較低，香氣和諧平穩，層次豐富細緻且多變。
This 700ml Amerigo Vespucci Brandy is made by the traditional system of criaderas and soleras, with an average of 25 years of aging.
The Palomino variety wines are distilled using copper stills called Alquitaras. It is done with the wines without their lees and by means of a simple distillation, separating the heads and tails and choosing only the central fraction of the spirits.
Colour : Deep amber
Aroma : dried fruits, honey and dehydrated flowers.
Palate : Dry, dried fruit and old wood. With a long and very friendly finish.
strong cheeses or dark chocolate.
我不願意暴露我的靈魂，讓那些好奇的凡夫俗子瞧個沒完。《道連·葛雷的畫像》-王爾德
桶陳 | 美國橡木桶5年
殘糖 | <5 g/l
適飲溫度 | 13-14℃
Amontillado來自Palomino葡萄的完全發酵，結合兩種不同的雪利酒發酵與陳年氧化過程，也正因如此讓Amontillado變得如此特別、複雜與有趣。第一階段的酒精發酵發生在Fino酒桶中，在表層的酒花酵母保護下，透過幾點陳年時間增加了口感的強韌、骨感與細緻度，完全不甜的白酒類型。當酒花到一個程度後開始消失，進入到第二階段：氧化陳年，這個階段會加深酒體的色澤，也會強化酒體的集中度與豐富性。
輕柔細緻的植栽與榛果氣味輕拂而過，深色菸草、草本植物的香氣空靈般存在。口感清爽柔順，酸度平衡和諧，喚起豐富多層次的感受，綿延不絕的尾韻伴隨著爽口的堅果與木質調性的口感結尾。
適合搭配清湯、白肉、鮪魚、野菇、半軟質起司。蔬菜可搭配蘆筍或朝鮮蓟。
Serve Temperature | 13-14℃
Amontillado is a very unique wine due to its dual aging process: first under the veil of flor, typical of Fino and Manzanilla, followed by a period in which the flor disappears and the wine is exposed to oxidation. Made from palomino grapes, this fusion of aging processes makes the Amontillado wines extraordinarily complex and intriguing.
Colour : Amber and mohagany in colour
Aroma : ts subtle, delicate bouquet has an ethereal base smoothed by aromas of hazelnut and plants; reminiscent of aromatic herbs and dark tobacco.
Palate : Light and smooth in the mouth with well-balanced acidity; both complex and evocative, giving way to a dry finish and lingering aftertaste with a hint of nuts and wood.
It combines perfectly with vegetables such as asparagus and artichokes.
孫女的堅持，打掉重練的勇氣。世界之最的格納希葡萄風味。
桶陳 | 法國橡木桶5個月
土壤 | 石灰岩、黏土
適飲溫度 | 15~17℃
平均產量 | 年產6145瓶
這款100%格納希品種的紅葡萄酒款非常少見，尤其在該品種的加泰隆尼雅大產區，通常都是已被混釀的姿態出現。「這款酒其實是革命來的」Marta說到，因為爺爺對於這塊格納希品種老葡萄園（大約40歲）相當喜愛，對於年輕一輩想要開始減少葡萄的產量、提升品質這件事情意見有歧異。
爺爺認為這邊葡萄品質已經非常好，不理解為何Marta他們決定要透過剪枝疏果的方式，讓產量整整減少一半。Marta表示，在變色期（Veraison 大約七月）的時候就要進行疏果，倘若沒有做也就不用做了，因為Penedès產區很常因為水份高、天氣暖釀造出比較水、過度肥美的格納希品種，「我希望可以把格納希葡萄做到最高品質的呈現，我希望將這種野生莓果、淡淡的辛香料與極佳的酸度保留著，我還用了400公升的大型法國橡木桶陳年5-7個月，希望讓整體口感被保存得更好、更立體。」Marta說到。極簡風格的酒標，胖胖的深色酒瓶只有一張小小長方形的白色酒標，寫著Hisenda Miret，就是希望大家可以放掉一切的羈絆，好好享受此時此刻的祖先原始、大地原味。
手工摘採並裝入小木盒中，避免葡萄氧化以到達釀酒廠。
以溫和的方式擠壓葡萄汁，並在20℃不鏽鋼槽中發酵3周，每天進行3次的翻攪。
以新桶或兩年桶陳釀5個月。
以生物動力法釀造葡萄酒。
花香、奶油味及野果的複雜香氣以強烈清爽的樣貌呈現於鼻腔之中。
入口後，水果香氣非常明顯，留下一絲辛香料、焙烤味，平衡的結構、悠長的韻味，展現了其最終風貌。
“這款酒與黑皮諾有類似的調性”-Tanzer
“這款酒口感細緻、香氣迷人集中，順口”- R. Parker
適合搭配鴨肉、紅梅、海鮮燉飯或雞肉。
Aging | in French oak barrels for 5 months
Soil | Limestone, clay
Serve Temperature | 15~17℃
Average produce | 6145 bottles
Hisenda Miret comes from the old vines planted on the Cal Miret estate. It is an almost extinct Grenache in the Penedès that will captivate you with its attractive elegance and its sweet mouthfeel.
The Hisenda Miret wine is the result of the passion and vision of our winemakers, María Elena and Marta. It was they who, in one of their first harvests as winemakers at Parés Baltà, decided to carry out a green harvest in this historic vineyard. Their aim was to achieve a greater concentration of grapes in order to produce an expressive and honest Grenache wine. There was tension in the winery between generations because of the boldness of the young winemakers, but the result was a wine so extraordinary that it proved them right.
Winemaking/features :
Harvested by hand and in small crates to avoid oxidation of the grapes. Arrival at the winery followed by gentle pressing. Fermentation at 20ºC in stainless steel tanks for 3 weeks with 3 daily remontage. Aged in new and second year French oak barrels for 5 months.
Wine made with biodynamic grapes and minimal intervention in the cellar.
Wine suitable for vegan.
Testing Notes :
Colour : Vivid red hues reflecting the colour of the fruit.
Aroma : Aromatic complexity with floral fragrances, creamy notes and wild fruit that on the nose explode with intensity and freshness.
Palate : The importance of the fruit is also evident on the palate, leaving hints of spices and subtle toasted notes, with balance and honesty being the protagonists.
Surprising structure and long aftertaste,achieving a good final assembly. Its originality invites you to taste it.
Food Pairing :
It is suitable for duck, red plum, seafood stewed rice or chicken.
我用羅馬人的爐灶土，釀一款穿越時空的酒。
土壤顏色｜石灰岩、黏土
平均產量｜年產2825瓶
要知道西班牙伊比利半島的這個稱號其實來自於最原始的統治者伊比利人，在巴塔酒莊發現了伊比利文明時代的大烤箱遺跡，當然酒莊相當興奮，他們找到了原始祖先的文明遺址，而且竟然就在自己的葡萄園中。有一天他們興起了一個想法，「為何我們不能來做一個陶甕，就是用這些遺址的土壤製成，追朔回當時的釀酒方式與口感？」興致勃勃的2013年，開始了這個計畫。他們使用Xarel.lo在地原生品種，也是CAVA氣泡酒中最被人挑論的一個品種，放入這個古陶甕忠陳釀，不添加任何硫化物，就是希望還原最原始的祖先風情與自己探究原生葡萄風味的決心與好奇。「2013那年我睡得很差」Marta說到，因為這個新的計劃其實相當冒險與創新，先驅者承受的壓力總是比較大，2016,2017年份很乾、2018比較潮濕、2019是個非常好的年份，而今年2020又面臨了極度潮濕的狀態，各種黴菌被帶到葡萄園中，身為不能使用任何化學用品的酒莊，我們更要勇於面對與大自然對話。為什麼要使用Xarel.lo這個品種呢？這個品種酸度高、結構明確但是口感圓潤平滑樸實，香氣上來說並不花枝招展，我們希望運用陶甕提供野生、大地、礦物、黏土等風格，再將葡萄本身擁有的熟西洋梨、草本、洋甘菊花香帶出，呈現一種空靈中找尋靈魂知己的口感。優雅、層次豐富，可以咬的口感，也有陳年至少10年的潛力。
使用野生（原生）酵母做酒精發酵，陶甕中氣孔較大，發酵過程中空氣與雜質結合，將酒液中較大的分子吸收並沈澱，達到自然澄清的效果。使用在地紅土製作的陶甕釀造，土質與2000餘年前伊比利人釀陶甕酒時使用的一樣。
甜美的烤蘋果、楊桃、五香乖乖、淡淡汽油、煞車皮味，清爽的森林地、泥土和白蘑菇味。 口感清新活潑，在風味上略帶酵母養樂多口感，香氣與口感仍融為一體，但這是一種獨特的葡萄酒。零SO2硫化物添加，口感乾淨、可保存。
適合搭配米飯、燒烤、魚類。
Soil | Limestone, clay
Average produce | 2825 bottles
About Amphora Roja
A natural, 100% xarel·lo wine, organic and made in amphorae of local clay
Amphora Roja is spontaneously fermented in amphorae specially made from clay from our vineyards, the xarel·lo variety allows us to produce this natural, surprising single-varietal wine that differs from traditional xarel·lo wines.
Our winemakers, Marta and Maria Elena, sought the utmost authenticity by using clay from the Les Valls – Les Torres estate, where in 2012 we found archaeological remains of an Iberian settlement.
From the clay ovens of this site perhaps amphorae such as those that hold our Amphora Roja would have been made in the past.
We make the pied de cuve in the vineyard to obtain the indigenous yeasts from the grapes themselves. The grapes are harvested by hand and in small boxes to avoid oxidation of the grapes. Arrival at the winery followed by gentle pressing. Spontaneous alcoholic fermentation takes place in clay amphorae, the porosity of which causes hyper-oxidation which precipitates all oxidisable substances, leaving a clean, crystalline wine.Wine made from biodynamically grown grapes and with minimal intervention.
Natural wine. No added sulphites.
Natural wine suitable for vegans.
Testing Notes :
Colour : Pale yellow. Crystal clear and the most transparent Parés Baltà wine.
Aroma : The nose is round, elegant and with notes reminiscent of white fruit. There is also a subtle banana aroma.
Palate : Complex on the palate. Again, reminiscent of fruit and a hint of toasted almond.
Food Pairing :
It is suitable for rice, barbecue and fish.
I use the Roman stove soil to brew a wine that goes through time and space.
土壤 | 石質石灰地
氣候 | 同時具有地中海型氣候及大陸型氣候，平均年降雨量400毫米
葡萄園名稱 | La Bassa
手工摘取及挑選，以天然酵母在不鏽鋼桶中發酵並陳釀9個月，發酵過程中自然產生微量二氧化硫，不刻意添加二氧化硫。
由50% 白格納希與50%紅格納希品種釀造呈淡紅酒的舒爽口感，石灰岩地質，帶出地中海沿岸山海風格。零硫化物添加自然酒，覆盆子草莓果汁爆表的美味。
Location | La Bassa
Panal、clay
The climate in Terra Alta is Mediterranean, with a clear continental tendency and an average of 400mm of annual precipitation, which leads to a high thermal scope.
handmade vintage and selection. Fermentation in stainless steel. native yeast. contains only the sulfites produced during the fermentation process.
Color : Light pomegranate red
Aroma : Raspberry, strawberry, with a slight nose of stone.
Palate : Freshing taste, with abundant smell of fruit, such as strawberry、raspberry.
The limestone expresses minerality and flavor of ocean.
桶陳 | 1000L大型陶甕桶9個月
土壤 | 石質石灰地
氣候 | 同時具有地中海型氣候及大陸型氣候，平均年降雨量400毫米
葡萄園名稱 | Les Novenes
手工摘取及挑選，以天然酵母在不鏽鋼桶中泡皮陳釀45天，發酵過程中自然產生微量二氧化硫，不刻意添加二氧化硫。
顏色呈現淡黃偏橘，具有楊桃柑橘及鮮檸的美味，入口後，酸度圓潤，具備些許的氧化氣味。
Aging | 1000L Amphora 9 months
Location | Les Novenes
Calcareous soil with dry stone
The climate in Terra Alta is Mediterranean, with a clear continental tendency and an average of 400mm of annual precipitation, which leads to a high thermal scope
Handmade vintage and selection. 45-day contact with skins in stainless steel. native yeasts. contains only the sulfites produced during the fermentation process
Colour : Light Yellow with orange
Aroma : Orange 2019 has abundant nose with fruit like Carambola、Orange
Palate : Flavor fruity mixed with calcareous , abundant freshness is found in the mouth, also Orange 2019 has acidity roundness.
桶陳 | 不鏽鋼桶9個月
土壤 | 沃土
氣候 | 同時具有地中海型氣候及大陸型氣候，平均年降雨量400毫米
葡萄園名稱 | La Bassa
手工採收，原生酵母發酵，零硫化物添加自然酒，100%紅格納希品種，九個月不鏽鋼桶陳釀，散發婀娜多姿的花系列氣味。
酒色呈現石榴偏咖啡色，具有淡淡花香及黑色水果香氣，入口具微量丹寧，卻帶有細緻口感，尾韻有花香味散發出來，也因原生酵母發酵，會多了些乳酸的香氣在裡面。
Aging | 100 liter stainless steel tank 9 months
Location | La Bassa
panal soil
The climate in Terra Alta is Mediterranean, with a clear continental tendency and an average of 400mm of annual precipitation, which leads to a high thermal scope
handmade vintage and selection. fermentation in stainless steel. native yeast. contains only the sulfites produced during the fermentation process
Colour : Pomegranate red with brown
Aroma : It expressed slighty nose of flower and dark fruit.
Palate : Vernatxa Negra has gentle acidity with round tannins and a long, lingering finish with slight flavor of lactic acid.
