桶陳 | 法國橡木桶12個月
釀造手法/特色
手工採摘老藤葡萄釀造,傳統發方式發酵,不添加商業酵母,法國橡木桶陳釀12個月。
品酒小記
淡淡的香草、深色野莓,與森林般清新的草本香氣,酒體飽滿 ,帶有沉穩的木質香氣,餘韻悠長,略有礦物感,展現了獨特的風土特色。
餐飲搭配
適合搭配燒烤肉類食物、煙熏肉品、火腿臘腸,起司、堅果、黑巧克力。
Soil :
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.
Climate :
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.
Vinification :
Made from hand-picked grapes grown on old vines. Traditional fermentation without the addition of selected yeasts. Aged for 12 months in barrels of French oak.
Tasting Notes :
Colour: garnet red.
Aroma: forest fruits with hints of aromatic herbs.
Taste: the wine is complex, concentrated and shows its barrel ageing. It expresses the minerality of this unique terroir, is refreshing and has a long finish.
Food Pairing :
Chargrilled and roasted meat, cheese, cured meats and sausages, goes fantastically well with desserts made with dried fruit and nuts and chocolate.
酒莊 | Terras Gauda ⾼達⼤地酒莊
適飲溫度 | 16~18℃
釀造手法/特色
葡萄園海拔700公尺高,40歲老藤,手工採摘的葡萄裝在 18 公斤的板條箱中運抵酒廠。它們逐串精選方式挑選出最優質的葡萄。然後使用重力法將去梗和未壓碎的葡萄轉移到發酵罐中,以盡可能地保留完整性。
在 25°C 下發酵 20 天,稍微抽出部分酒液,以提取並保存所有水果特性。 然後,利用專業方式在法國橡木桶中陳釀 12 個月,以獲得複雜、柔和的單寧及適量的橡木味。
品酒小記
濃郁的色澤,優雅的香氣。成熟的黑色、紅色水果果醬和香料,完美融合了橡木味。 口感平衡,濃郁、柔軟、清新,餘味悠長。
餐飲搭配
傳統的燉菜或砂鍋菜,例如鵪鶉豆、Rioja 風格的洋芋十分匹配,甚至可以配點帶有辛辣感的新鮮蔬菜或是燉菜。
肉品:可嘗試使用藤筍、野味、冷肉等烹製的羊排。
魚類:可與 Rioja 風味的鱈魚、烤魚搭配。
其他:蘑菇、炒或燉菜、煎蛋捲等。
Name : Heraclius Alfaro
Years : 2017
Variety : Grenache, Tempranillo, Graciano and Mazuela
Denomination of origin : Rioja
Alcohol of Volume: 14% vol.
Capacity: 750 ml
Serve temperature: 16~18℃
Winemaking/Features :
The manual harvest is carried out in boxes of 18Kg capacity. And in the winery the clusters are chosen on the selection table. They are destemmed and the whole grape, without crushing, is taken to the fermentation tanks by gravity, respecting its integrity to the maximum.
For 20 days they ferment at 25ºC, carrying out light pumping over in order to make a selective extraction and preserve all its fruit. Now is the time to properly fine-tune the aging in oak barrels and achieve complexity, a soft contribution of tannin and a moderate presence of wood in this rest.
Aged for 12 months in oak barrels.
Testing Notes :
Intense color, elegant nose. Very ripe black fruit, red fruit jam and spices, integrated wood. Balanced on the palate, dense, soft, fresh and with a long finish.
Food Pairing :
Traditional stews or casseroles such as white beans with quail, Rioja-style potatoes, even spicy ones. From the garden the stew. Meat: lamb chops with vine shoots, game, cured meats... Fish: cod Rioja style, baked fish... Sautéed or stewed mushrooms, omelettes...
酒莊 | Terras Gauda ⾼達⼤地酒莊
適飲溫度 16~18℃
釀造手法/特色
用斗羅河谷最新鮮,年輕的土壤與羅馬式栽種的葡萄藤,表現出品種帶來的芳香及漂亮的酸度。
品酒小記
顏色深沉、濃郁,典型的斗羅河風味,新鮮的風味明顯表現在嗅覺上,帶有覆盆子和黑莓的香氣,略帶辛辣感,襯托出了新鮮的紅色水果香氣。
入口有股紅醋栗和覆盆子的香味,黑莓和甘草的味道首先散發出來,再來是礦物質和堅實但柔軟的單寧,後味是清新且卓越的酸度以及礦物質的結合,讓Sardón 成為一款清爽且極其美味的葡萄酒。
Name : Sardón
Years : 2018
Variety : Tempranillo (tinto fino) 96%, Garnacha 3%, 1 % Albillo, Syrah, Malbec and Cabernet Sauvignon.
Denomination of origin : Rias Baixas - Galicia.
Color : Dark cherry red color
Alcohol of Volume: 15% vol.
Capacity: 750 ml
Serve temperature: 16~18℃
Winemaking/Features :
Selection of vineyards from different locations throughout the Duero Valley in the provinces of Burgos and Valladolid.
Testing Notes :
The deep, concentrated colour of this vintage is typical of the Douro Valley, but the freshness of the vintage is already noticeable on the nose with aromas of raspberries and blackberries and a slightly spicy backdrop that brings out the fresh red fruit character. There is an explosion of red fruit, redcurrants and raspberries, on entry to the palate which shows lovely volume from the outset. Notes of blackberries and liquorice come through at first then give way to a powerful minerality and firm yet well managed, soft tannins. The finish is fresh and the vintage's remarkable acidity and minerality combine to make Sardón a refreshing and extremely tasty wine.
酒莊 | Terras Gauda ⾼達⼤地酒莊
2017年,葡萄提早成熟,是葡萄園有史以來最早開始採收的一年(8/28採收),第一批採收的地塊,時間比上一年提早了24天。
我們永遠不會忘記2017這一年葡萄園經歷的艱難!
4月底葡萄園受到了嚴重的春季霜凍,5月份遭遇到毀滅性的冰雹,以及一整年持續乾旱的狀態。種種的自然因素我們必須去克服,這一年嚴厲的氣候考驗著葡萄藤的生長,令人刻骨銘心。
這年冬天一整個季節都沒有下雨,因此葡萄藤比往年提早一個月開始進入生長期,在冬季下半開始萌芽。
未受霜凍影響的葡萄藤,伴隨日漸溫和的氣溫,於5月順利的開花結果。
在整個生長週期都提前之下,葡萄也如預期的提早開始進入成熟期,7/1我們已經看到葡萄開始出現了一些顏色變化(轉色成熟)。炎熱的夏天,使得葡萄生長的狀況健康良好,顏色、單寧達到非常好的成熟度,酸度與酒精度平衡,酒質卓越。
葡萄種植
擁有百年歷史的Mencia葡萄藤生長在傾斜的坡度上,擁有良好的排水性,土壤肥沃適度、讓葡萄藤根深蒂固,使葡萄園充滿活力的生長、成熟。
葡萄園高密度種植,所有種植程序、葡萄園照護皆依照傳統手工方式進行。
釀造手法
葡萄採摘後以12公斤的籃子承裝運送到釀酒廠,一串一串的先經過篩選台上挑選。不去除梗,壓榨前裝到20公升的罐中,以28℃的溫度發酵20天。
在低溫條件下,用輕壓的方式進行壓榨,目的是完整的保存果香風格。
之後,再將葡萄酒放入一年的法國橡木桶中陳釀12個月,賦予較低的單寧和些許木質調性。
品酒小記
強烈的紫羅蘭與花果香氣,細膩的木質調桶味,香氣優雅迷人,口感平衡,單寧稠密光滑,餘韻悠長。
餐點搭配
傳統多汁的燉菜、燉煮禽肉、燉飯,加利西亞章魚,油性沙丁魚、醃肉,炒或燉煮蘑菇,歐姆蛋,肉餡捲餅。
Name : Val de La Osa Mencia
Years : 2017
Variety : Menda 100%
Denomination of origin : Bierzo - León
Alcohol of Volume : 14.5%
Capacity : 750ml
Vineyard Location:
Centuries-old Mencia vines on sloping, well-drained, moderately fertile, deep-seated, loamy-soil terrain imbuing the vineyard with restrained vigour and proper ripening.
Winemaking/Feature:
The grapes arrive at the winery in small, twelve-kilo crates. Bunch by bunch, they are selected on the sorting table. N ext, the previously destemmed, uncrushed harvest is conveyed to small 20-hectoliter tanks where the grapes are fermented for 20 days at 28 degrees.
We only punch clown, without heating, with the intention of making a selective extraction and preserving the fruit in its entirety. Afterward, the wine is then aged for 12 months in one-year-old French oak barrels, thus imparting lower tannin and less wood presence.
Testing Notes:
Intense, the fruit seduces the nose, violets, and hidden barrel. Elegant and complex. Balanced palate, dense, smooth, flesh and long finish.
Food Pairing:
Succulent, tradicional pulse stews, poultry and its rice dishes, cephalopods such as octopus, oily fish, cured meats, sautéed or stewed mushrooms, omelettes, fish pastries, empanadas, well-dressed salads.
酒莊 | Terras Gauda ⾼達⼤地酒莊
2016年,冬季天氣溫和,這個季節最低溫的時期是在2月份,葡萄藤進入生長週期中的休眠期。
春季漫長,天氣涼爽、潮濕,雨季一直維持到6月的第一週才結束,導致這一年較晚開始發芽。
夏季7、8月,天氣高溫炎熱彌補了生長周期延遲的問題,8月的第一週葡萄開始成熟進入轉色期。
我們從9月19日開始進行採收,並於10月15日採收完成,在整個採收期間El Bierzo地區的氣候相當宜人,白天天氣乾燥溫和,夜晚天氣涼爽舒適。
葡萄種植
擁有百年歷史的Mencia葡萄藤生長在傾斜的坡度上,擁有良好的排水性,土壤肥沃適度、讓葡萄藤根深蒂固,使葡萄園充滿活力的生長、成熟。
葡萄園高密度種植,所有種植程序、葡萄園照護皆依照傳統手工方式進行。
釀造手法
葡萄採摘後以12公斤的籃子承裝運送到釀酒廠,一串一串的先經過篩選台上挑選。不去除梗,壓榨前裝到20公升的罐中,以28℃的溫度發酵20天。
在低溫條件下,用輕壓的方式進行壓榨,目的是完整的保存果香風格。
之後,再將葡萄酒放入一年的法國橡木桶中陳釀12個月,賦予較低的單寧和些許木質調性。
品酒小記
馥郁的果香、紫羅蘭花香,優雅略帶有木質調的豐富香氣,口感柔滑平衡,酒體濃郁,餘韻清新悠長。
餐點搭配
傳統多汁的燉菜、燉煮禽肉、燉飯,加利西亞章魚,油性沙丁魚、醃肉,炒或燉煮蘑菇,歐姆蛋,肉餡捲餅。
Name : Magnum Val de La Loba
Years : 2016
Variety : Menda 100%
Denomination of origin : Bierzo - León
Alcohol of Volume: 14.5%
Capacity: 750ml
Vineyard Location:
Centuries-old Mencia vines on sloping, well-drained, moderately fertile, deep-seated, loamy-soil terrain imbuing the vineyard with restrained vigour and proper ripening.
Winemaking/Feature:
The grapes arrive at the winery in small, twelve-kilo crates. Bunch by bunch, they are selected on the sorting table. N ext, the previously destemmed, uncrushed harvest is conveyed to small 20-hectoliter tanks where the grapes are fermented for 20 days at 28 degrees.
We only punch clown, without heating, with the intention of making a selective extraction and preserving the fruit in its entirety. Afterward, the wine is then aged for 12 months in one-year-old French oak barrels, thus imparting lower tannin and less wood presence.
Testing Notes:
Intense, the fruit seduces the nose, violets, and hidden barrel. Elegant and complex. Balanced palate, dense, smooth, fresh and long finish.
Food Pairing:
Succulent, tradicional pulse stews, poultry and its rice dishes, cephalopods such as octopus, oily fish, cured meats, sautéed or stewed mushrooms, omelettes, fish pastries, empanadas, well-dressed salads.
馬廄中吃水果,誘人的騷味。
酒莊 | Vins del Tros 碎塊葡萄園酒莊
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
天然有機栽種,手工採收(15公斤籃裝)。
天然酵母發酵,控溫於攝氏25-26度,無澄清、無過濾。將格納西於法國大橡木桶”Fudre, 4000L”中陳釀12個月,卡立濃於225L法國橡木桶中陳釀12個月。
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.
酒莊 | Finca Mas Perdut 迷漾莊園
產量 | 2500KG/HA – 人工採收
底土 | 壤土、石質,排水良好。
限量 | 自然酒,550瓶
品酒小記
顏色 濃郁的紅寶石色
香氣 紅色水果、香料和燒烤的香氣。
口感 入口清新,口感綿密,酸度柔和宜人,傳達了風土和品種特色。
餐搭 野味、肉、燒烤、結構扎實飽滿的菜餚。
釀造手法/特色
Samsó 葡萄園已有 80 多年的歷史。這意味著我們的葡萄產量更少,但品質更高。僅使用 Free run must (即在壓榨前從葡萄中自然逸出的汁液)釀造,選用原生酵母發酵。在攝氏14度C 左右進行冷泡皮浸漬,以萃取更多香氣結構,在陶甕中發酵和熟成長達18 個月。
Name : Terrer Singular Amphore Red Origin
GRAPE VARIETY: Samsó 100%
HARVEST PRODUCTION: 2500KG/HA – MANUAL HARVEST
LOCATION: Santa Oliva (Baix Penedès - Catalonia)
SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.
LIMITED PRODUCTION: 550 bottles
VINTAGE: 2020
ALCOHOL CONTENT: 13%vol
CONTAIN SULPHITES, MINIMUM INTERVENTION
TASTING NOTE
COLOUR: Intense ruby colour
AROMATIC PROFILE: In the nose it emphasizes power and intensity of the red and balsamic fruits combined with aromas of spices and roasted.
TASTING: In the mouth presents freshness, easy entry and sufficient density with soft and pleasant acidity. An elegant, sensitive wine that conveys its terroir and varietal character.
PAIRING: Game Meat, Grill, well-structured dishes.
PRODUCTION
Samsó vineyard has more than 80 years old. That means that we have less production but higher quality in our grapes. Free run must, the juice that escapes naturally from the grapes before pressing. Selection of local indigenous yeast. Cold pre-fermentative maceration around one moth to extract aromas and more structure in 14oC. Fermentation and aging in ceramic amphoras 18 months. Service temperature 14- 16oC.
酒莊 | Finca Mas Perdut 迷漾莊園
產量 | 2500KG/HA – 人工採收
底土 | 黏土、壤土、石頭。
限量 | 自然酒,740瓶
品酒小記
顏色 稻草黃帶綠反射
香氣 使用陶甕釀造,土壤與環境偏鹹,產生複雜且濃郁的水果和芳香、草本植物的香氣。
口感 新鮮、柔軟、甜美,酸度和油感平衡,包覆著整個口腔。
餐搭 酸橙汁醃魚、壽司、貝類等海鮮。
釀造手法/特色
僅使用 Free run must (即在壓榨前從葡萄中自然逸出的汁液)釀造,選用原生酵母發酵。預先冷泡皮浸漬約 24 小時,在攝氏5度C中提取香氣和結構,接著在陶甕中發酵和熟成 4 個月。
Name : Terrer Singular Amphore White Origin
GRAPE VARIETY: MALVASIA DE SITGES 100%
HARVEST PRODUCTION: 2500KG/HA – MANUAL HARVEST
LOCATION: Santa Oliva (Baix Penedès - Catalonia)
SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.
LIMITED PRODUCTION: 740 bottles
VINTAGE: 2020
ALCOHOL CONTENT: 12%vol
CONTAIN SULPHITES, MINIMUM INTERVENTION
TASTING NOTE
COLOUR: Straw yellow straw colour with greenish reflections
AROMATIC PROFILE: In the nose it stands out due to its complexity and intensity of the fruit and aromatic herbs on a saline background that is native to amphora
TASTING: In the mouth it is very fresh, soft and sweet with a balanced acidity and greasiness that envelops the mouth during its course.
PAIRING: Ceviche’s, sushi, shellfish.
PRODUCTION
Malvasia vineyard has more than 10 years old. Free run must, the juice that escapes naturally from the grapes before pressing. Selection of local indigenous yeast. Cold pre-fermentative maceration around 24h to extract aromas and more structure in 5oC. Fermentation and aging in ceramic amphoras 4 months. Service temperature 4-6oC.
酒莊 | Finca Mas Perdut 迷漾莊園
底土 | 黏土、壤土、石頭,濕度良好。
限量 | 自然酒,2433瓶
品酒小記
顏色 | 濃郁的櫻桃紅色
香氣 | 香氣突出,帶有皮革、煙草、烘烤的紅色水果的香氣。
口感 | 口中清新、有活力、口感持久,五感共鳴。
餐搭 | 適合搭配肉類、野禽、燉飯、炸雞。
釀造手法/特色
葡萄園有 60 多年的歷史,這意味著我們的葡萄產量更少,但品質也更高。僅使用Free run must (即在壓榨前從葡萄中自然逸出的汁液)釀造,選用原生酵母發酵,也就是我們將酒稱之為“內源 Endogen ”的原因。約 1 個月的冷泡皮浸漬,在攝氏14度C 溫度下提取香氣和更多架構。在攝氏22度C的不銹鋼大桶中發酵,僅 70% 的葡萄酒在橡木桶中陳釀 14 個月,另外 25% 在雙耳陶甕中陳釀,5% 在裝瓶前在 demijohn 玻璃罐中陳釀。
Name : Endogen Red Origin
GRAPE VARIETY: SAMSO 100%
HARVEST PRODUCTION: 2500KG/HA – MANUAL HARVEST
LOCATION: Santa Oliva (Baix Penedès - Catalonia)
SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.
LIMITED PRODUCTION: 2433 bottles
VINTAGE: 2019
ALCOHOL CONTENT: 13%vol
CONTAIN SULPHITES, MINIMUM INTERVENTION
TASTING NOTE
COLOUR: It has an intense cherry red colour
AROMATIC PROFILE: Nose highlights the intensity and concentration of aromas of red fruits with leather, tobacco, specimens and toasted.
TASTING: In the mouth is fresh, powerful, Smart, permanent and able to reach all the senses.
PAIRING: Pure elegance, so versatile good to accompany with meat and well- structure dishes.
PRODUCTION
All of our vineyards are more than 60 years old. That means that we have less production but higher quality in our grapes. Free run must, the juice that escapes naturally from the grapes before pressing. Selection of local indigenous yeast, this is why we called “endogen”. Cold pre- fermentative maceration around one moth to extract aromas and more structure in 14oC. Fermentation in stainless Steel vats at 22oC. Maceration with lees. Aged in oak barrels for 14 months only the 70% of wine the another 25% are aging in ceramic amphoras,5% in demijohn before bottling. Service temperature 14- 16oC.
酒莊 | Finca Mas Perdut 迷漾莊園
產量 | 2500KG/HA – 人工採收
底土 | 黏土、壤土、石頭,濕度良好。
限量 | 自然酒,年產1060瓶。
品酒小記
顏色 紅寶石、紫色色調。
香氣 香氣濃郁奔放,如覆盆子、藍莓和新鮮草莓。口感呈現出新鮮、甜潤、柔軟、帶有明顯酸味的味道,包覆整個口腔。
口感 簡單易飲、優雅,觸動五感。
餐搭 純粹優雅,適合搭配各式料理,鴨肉、鵝肉、醃魚以及辛辣的菜餚。
釀造手法/特色
老葡萄園,樹齡介於40-80歲,垂直栽植的葡萄園,擁有更多的陽光照射,這也意味著我們的葡萄品質更高,成熟平衡。 僅使用Free run must (即在壓榨前從葡萄中自然逸出的汁液),冷預發酵浸漬以在 攝氏18度C 中提取香氣和更多架構,並且在 攝氏22度C的不銹鋼桶中發酵、浸漬。僅 70% 的葡萄酒在橡木桶中陳釀 4 個月,另外 25% 在雙耳陶甕中陳釀,5% 在裝瓶前在 demijohn 玻璃罐中陳釀。
Name : Endogen Red Sumoll Origin
HARVEST PRODUCTION: 2500KG/HA – MANUAL HARVEST
LOCATION: Santa Oliva (Baix Penedès - Catalonia)
SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.
LIMITED PRODUCTION: 1060 bottles
CONTAIN SULPHITES, MINIMUM INTERVENTION
TASTING NOTE
COLOUR: Intense ruby colour with purple shades which present a low layer of colour
AROMATIC PROFILE: On the nose the intensity and the high concentration of red fruits aroma stands out such as raspberry, blueberry and unripe strawberries. In taste it turns up as fresh, sweet-toothed, soft out with a notably acid notes though all mouth round.
TASTING: An easy wine to taste, elegant which remains in the taste and also its capable of touch the senses
PAIRING: Pure elegance, so versatile good to accompany with tataki, tartar, ceviche as long as spicy and well-structured dishes
PRODUCTION
This is a special young vineyard has 8 years old. It’s a vertically driven vineyard which means greater exposure to the sun. That means that we have higher quality in our grapes and balanced maturation Free run must, the juice that escapes naturally from the grapes before pressing. Cold pre- fermentative maceration to extract aromas and more structure in 18oC.Fermentation in stainless Steel vats at 22oC. Maceration with lees. Aged in oak barrels for 4months only the 70% of wine the another 25% are aging in ceramic amphoras, 5% in demijohn before bottling. Service temperature 14-16oC.
酒莊 | Finca Mas Perdut 迷漾莊園
產量 | 2500KG/HA – 人工採收
底土 | 黏土、壤土、石頭,濕度良好。
限量 | 自然酒,2002瓶
品酒小記
顏色 | 金黃色
香氣 | 芳香型品種,木瓜、蜂蜜和百里香。杯中可以品嚐到香草、烤杏仁和糖果等甜美香氣。
口感 | 酒香清新,酸度顯著、口感圓潤。
釀造手法/特色
老葡萄園,樹齡介於40-80歲。僅使用 Free run must (即在壓榨前從葡萄中自然逸出的汁液)釀造,選用原生酵母發酵,也就是我們將酒稱之為“內源Endogen ”的原因。發酵前冷浸漬泡皮約 24 小時左右,在攝氏5度C中取得香氣與架構,再於攝氏14度C的不銹鋼大桶中發酵,70% 的葡萄酒在橡木桶中陳釀 4 個月,另外 25% 在雙耳陶甕瓶中陳釀,5% 在 demijohn 玻璃罐中陳釀,然後裝瓶。
Name : Endogen White Origin
GRAPE VARIETY : XAREL.LO 100%
HARVEST PRODUCTION : 2500KG/HA – MANUAL HARVEST
LOCATION : Santa Oliva (Baix Penedès - Catalonia)
SUBSOIL :Clay-loamsoilwithshallowDepth,30cmstony.Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.
LIMITED PRODUCTION: 2002 bottles
VINTAGE: 2020
ALCOHOL CONTENT: 12%vol
CONTAIN SULPHITES, MINIMUM INTERVENTION
TASTING NOTE
COLOUR : Brilliant gold yellow
AROMATIC PROFILE : Has a high aromatic intensity, mixture of quince, honey and thyme. In a quiet glass, we can appreciate aromas more sweetie like vanilla, toast almonds and sweets.
TASTING : Has a fresh bouquet, with a good entrance in mouth, marked acidity. In the end, the freshest aromas predominate.
PAIRING : Blue fish stews or raw, at the same time that we can accompany with White meats like birds or rabbit. All kind of rice. We can also combine it with blue, semi-cured cheeses.
PRODUCTION
Free run must, the juice that escapes naturally from the grapes before pressing. Selection of local indigenous yeast, this is why we called “endogen”. Cold pre- fermentative maceration around 24h to extract aromas and more structure in 5oC. fermentation in stainless steel vat at 14oC. macerations with lees. Aged in oak barrels for 4 months only the 70% of wine the another 25% are ageing in ceramic amphoras, 5% in demijohn, before bottling. Service temperature 5-7oC.
酒莊 | Finca Mas Perdut 迷漾莊園
產量 | 2.500kg /ha;手工採收
底土 | 黏土、壤土、石頭,濕度良好。
限量 | 自然酒,2660瓶
品酒小記
顏色 | 稻草黃透綠光
香氣 | 白花、森林草本的香氣
口感 | 新鮮爽口,入口淡雅宜人。
餐搭 | 適合搭配小吃、烤魚、蔬菜和半醃製起司。
釀造手法/特色
在不銹鋼罐中溫控下對三種品種進行 24 小時的浸漬與發酵,一部分在 demijohn 玻璃罐中陳釀,其餘在不銹鋼罐中,低干預,沒有過濾或澄清,不添加亞硫酸鹽。
Name : Mà de Mas Perdut Origin
GRAPE VARIETY : Red Xarel.lo (50%); White Grenache (25%); Macabeu (25%)
HARVEST PRODUCTION: 2.500kg /ha; Manual Harvest
LOCATION: Santa Oliva (Baix Penedès - Catalonia)
SUBSOIL :Clay-loamsoilwithshallowDepth,30cmstony.Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.
LIMITED PRODUCTION: 2660 bottles
VINTAGE : 2021
ALCOHOL CONTENT : 11,5% vol
NO SULPHITES ADDED, MINIMUM INTERVENTION
TASTING NOTE
COLOUR : Straw yellow with green trim
AROMATIC PROFILE : We find notes of white flowers and forest herbs with an integrated acidity. The nose stands out for the intensity and concentration of this wine.
TASTING : Has freshness, it lives with a light and pleasant entry that marks its entire course where the freshest aromas end up predominating. Unpretentious wine designed to be enjoyed without thinking and to accompany a meal or snack.
PAIRING : Very good companion to snacks, grilled fish, vegetables and semi cured cheeses.
PRODUCTION
We make a pre-fermentative maceration of three varieties for 24 hours at a controlled temperature in a stainless tank. A part aged in demijohn and the rest in stainless the tank where we work on the lees to enhance the volume in the mouth. It’s a low intervention wine, where it is not filtered or clarified.
酒莊 | Pares Balta 巴塔生物動力酒莊
PH值 | 3.29
殘糖 | 1.7 g/l
整體二氧化硫含量 | 62 mg/l
適飲溫度 | 10~12℃
葡萄園名稱 | Penedes Central Valley
土壤 | 從第四紀累積至今的大陸沉積土質
氣候 | 地中海型氣候
釀造手法/特色
不破皮發酵4小時後,將葡萄輕輕壓榨並在不鏽鋼槽中低溫(16度)發酵18天。
結束發酵後,將酒液繼續酒渣陳釀並攪桶使葡萄酒獲得更多風味。
品酒小記
酒色呈現金黃透綠光,氣味表現上,有成熟水梨、及濃密的帶核水果,又同時像果泥中混有些許香草氣味。
口感上,因為酒渣陳釀,給予了酒體許多的香氣。帶有圓潤的口感及令人驚訝的水果氣味,新鮮且果味濃郁。
餐飲搭配
適合搭配生蠔、貝類、雞肉及烤魚
Name : R-evolution Calcari
Years : 2021
Variety : Xarel.lo
Color : Pale greenish gold
PH : 3.29
Residual Sugar : 1.7 g/l
Sulfur dioxide content : 62 mg/l
Alcohol by Volume : 12%
Capacity : 750ml
Location : Penedes Central Valley
Soil : Continental sediments from the age
Climate : Mediterranean climate
Winemaking/Features :
After a light skin maceration for four hours, thegrapes were gently pressed and then fermentedin stainless-steel tanks for 18 days at an averagetemperature of 16 °C. Once the fermentation wasfinished, the wine was kept in contact with the finelees for 3 months with daily bâtonnage
Tasting Notes :
The aroma, Lovely aroma of ripe pears and creamy stone fruit, really creamy, somehow like puréed fruit with a touch of vanilla.
Food Pairing :
Oysters and shellfish, poultry and grilled fish
酒莊 | Pares Balta 巴塔生物動力酒莊
適飲溫度 | 10-12 °C
釀造手法/特色
手工採摘葡萄,將其放入小盒子中減少氧化,運回酒廠後輕輕將葡萄榨汁,並使用來自自家葡萄園的酵母發酵,後將酒液存放於陶甕中並經過浸皮過程,因陶甕孔隙較大,能夠產生過度氧化,幫助可氧化物質沉澱,只留下乾淨的酒液。
使用生物動力法釀造,以最低的人工干預方式釀造葡萄酒。
自然酒,無添加亞硝酸鹽,素食者可飲用。
品酒小記
香氣濃郁而優雅,帶有烤蘋果的風味與淡淡的香蕉香氣。
浸皮的過程帶來了些許的單寧以及豐富的酒質,給予味蕾美好的享受。
餐飲搭配
與海鮮、燉煮魚類以及藍紋乳酪是完美的搭檔。
Name : Amphora Brisat
Years : 2019
Variety : Xarel.lo
Denomination of origin : DO Penedès
Color : Straw yellow
Alcohol of Volume: 12.5% vol.
Capacity: 750 ml
Serve temperature: 10 ~12°C
Brewing method/features :
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 is carried out, together with the skins, in clay amphorae, the porosity of which causes hyper-oxidation which precipitates all oxidisable substances, leaving a clean, crystalline wine.
Wine made with biodynamic grapes and minimum intervention.
Natural wine. No added sulphites.
Wine suitable for vegan.
Testing Notes :
The nose is fruity and elegant, with a background of baked apple ending with a subtle banana aroma.
In the mouth it is tasty, with a lot of texture thanks to the skins that have given it tannins.
Food Pairing :
It goes perfectly with seafood and fish stews, and also with blue cheeses.
酒莊 | Pares Balta 巴塔生物動力酒莊
適飲溫度 | 10 ~15°C
釀造手法/特色
葡萄以手工採摘,並放置在小型木條箱中,以避免氧化,溫度控制在16ºC,在不鏽鋼槽中溫和壓榨,經過為期19天的發酵後,將酒液分成三等份,並進入不同的發酵期。
第一部份置於500升橡木桶中陳釀6個月,第二部份置於玻璃罐中發酵8個月,最後一部份則使用不鏽鋼罐陳釀5個月。
使用生物動力法,以最低人工干預方式釀造此款葡萄酒。
品酒小記
獨特的鳳梨香氣,口感樸實,帶了點油脂的滑膩觸感。
優雅且美好的酸度,在口中富含著柑橘香氣,留下美好的味覺感受。
餐飲搭配
與燉煮白肉、米飯類及烤魚相當匹配。
Name : Satel.lit
Years : 2018
Variety : 100% Carignan blanc
Denomination of origin : DO Penedès
Color : Newgolden yellow colour
Alcohol of Volume: 12.5% vol.
Capacity: 750 ml
Serve temperature: 10 ~15°C
Brewing method/features :
Harvested by hand and in small crates to avoid oxidation of the grapes. Gentle pressing and fermentation at 16ºC in stainless steel tanks for 19 days, after which the wine is divided into 3 equal parts for different ageing periods. One part is aged for 6 months in 500 litre oak barrels, another part for 8 months in demijohns and a small part in stainless steel tanks for 5 months.
Wine made with biodynamic grapes and minimal intervention grapes.
Testing Notes :
Unique aromas of pineapple fruit, austere presence and unctuous sensations
Elegant, with very good acidity, expands in the mouth leaving citrus aromas and leaving a delicious palate
Food Pairing :
Pair this wine with stewed white meat, all kinds of rice dishes and baked or grilled fish.
酒莊 | Pares Balta 巴塔生物動力酒莊
適飲溫度 | 10 ~12°C
土壤 | 泥土
釀造手法/特色
手工採摘葡萄,將其放入小盒子中減少氧化,運回酒廠後輕輕將葡萄榨汁,並使用來自自家葡萄園的酵母發酵,後將酒液存放於灰土製的陶甕中,因其孔隙較大,能夠產生過度氧化,幫助可氧化物質沉澱,只留下乾淨的酒液。
使用生物動力法釀造,最少的人工干預,且不添加亞硫酸鹽。素食者可飲用。
品酒小記
滑順,略帶一絲牛奶的氣味。
在口中環繞,它有著雙重性格,樸實又帶著濃郁感,吞下酒液的那一刻品嘗到了杏仁的香氣,回味無窮,尾韻悠長。
餐飲搭配
與海鮮、米飯類、烤魚等為絕配。
Years : 2021
Variety : Xarel.lo
Denomination of origin : DO Penedès
Color : Pale pearly yellow
Alcohol of Volume: 13.5% vol.
Capacity: 750 ml
Serve temperature: 10 ~12°C
Soil : Loam argillaceous
Brewing method/features :
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 and gentle pressing. Spontaneous alcoholic fermentation takes place in common clay amphorae, the porosity of which causes hyper-oxidation that precipitates all oxidisable substances, leaving a clean, crystalline wine.
Wine made from biodynamically grown grapes and with minimal intervention. Natural wine. No added sulphites.
Vegan friendly wine.
Smooth, with notes of toasted almonds and a hint of milk.
In the mouth it is dual faceted, rustic and full-bodied. We find almonds in the final step in the mouth and with a long aftertaste.
You can pair this wine with seafood, rice dishes, grilled or baked fish.
酒莊 | Pares Balta 巴塔生物動力酒莊
桶陳 | 法國新桶13個月
PH值 | 3.26
殘糖 | 0.5 g/l
整體二氧化硫含量 | 64 mg/l
適飲溫度 | 16~18℃
土壤 | 來自第四紀的大陸沉積岩組成的泥質土
氣候 | 地中海型氣候
釀造手法/特色
在400公升的法國新桶以24~29℃浸漬發酵,每天進行三次的手工”踩皮”技法,此過程長達25天。
品酒小記
酒色呈現深紫羅蘭色,擁有強烈且複雜的香氣,富有動物毛皮、李子、黑桑葚及其他深色水果的氣味。
口感上具有黑巧克力的苦甜,也同時擁有菸草、烤麵包、來自橡木桶的香草味,口感絲滑柔順,紮實的酒體卻又帶有純粹的水果香味來平衡,餘韻悠長,讓人耳目一新。
餐飲搭配 適合搭配切達起司、野味、雜燉及布朗尼。
Years : 2017
Variety : Syrah
Denomination of Origen : El Triangle(Finca Cal Miret)
Color : Very intense violet
Aging : New French Allier oak barrels 13 months
PH : 3.26
Residual Sugar : 0.5 g/l
Sulfur dioxide content : 64 mg/l
Alcohol by Volume : 14%
Capacity : 750ml
Serve temperature : 16~18℃
Location : Prelitoral Mountains foothills
Soil : Loam argillaceous, Continental sediments origins from the Quaternary period.
Climate : Mediterranean climate
Limited : Only1.976bottles elaborated in harvest 20147.
Winemaking/Features :
Hand-harvested with small boxes
Maceration and fermentation in 400L new Frenchoak barrels at a controlled temperature of 24-29ºC.We made manualpigeage3 times per day duringthe maceration process. Prolonged during 25 days.
Impressive nose showing both intensity andcomplexity. Expressive animal notes covering a coreof ripe dark fruits of plums and black mulberries
Spicy notes of dark bitter chocolate and sweettobacco combined with the toasty notes and thevanilla from the oak. The palate is silky and velvety,with great concentration and body, but also veryclean and almost stringent fruit to balance theconcentration The finish is long and refreshing.
Cheddar cheese, game and spicy stews, brownies.
酒莊 | Pago CasaGran 老房子莊園
適飲溫度 | 12℃
土壤 | 黏土、砂質土
釀造手法/特色
添加野生酵母於不鏽鋼槽中發酵並酒渣陳釀2個月
品酒小記
嗅覺上,前段富含著澎湃的紅色水果及甜橙的香氣。
味覺上,柔順新鮮的口感衝擊著味蕾,擁有良好的平衡及後韻。
餐飲搭配
適合搭配義大利麵、飯類、白肉、魚類、風乾肉、烤蔬菜及軟起司。
Years : 2020
Variety : Monastrell、Syrah
Denomination of Origen : DO Valencia
Color : Sakura pink
Alcohol by Volume : 12.5%
Capacity : 750ml
Serve temperature : 12℃
Soil : Clay and Sand
Winemaking/Features :
Direct press fermentation in stainless steel tanks.
Each variety has been processed by its own, fermented with native yeast.
Work with lees for two months.
On the nose, fruity, with predomination of red fruits and red orange aromas.
On the palate, the attack is smooth, fresh, balanced and long finish.
Perfect to pair with pasta, rice, fish, white meat, cured meat, roasted vegetables or soft cheese.
酒莊 | Pago CasaGran 老房子莊園
土壤 | 砂質土壤、白堊黏土
釀造手法/特色
不破皮發酵,保留水果香氣。單一Syrah釀造,不添加二氧化硫。
品酒小記
輕鬆易飲,含有皮革、巧克力、黑色莓果、些微的辛香料氣味。
中等單寧,中下酸度,是非常好搭配肉類的餐酒。
餐飲搭配
適合搭配野味、牛肉、羊肉、鳥禽類肉品。
Years : 2020
Variety : Syrah
Denomination of Origen : DOP Valencia
Color : Ruby
Alcohol by Volume : 13.5%
Capacity : 750ml
Soil : Sandy Soil、white clay Soil
Winemaking/feature
Without crushing, the grapes go to different deposits, depending on their variety, to be fermented with native yeasts. Sulphite Free.
Light and easy. A typical cherry strawberry and a bit of chocolate palate.
With some pepper and leather.
Low acidity, medium tannins.
Pairs well with lamb、beef、game、poultry.
酒莊 | TerrasGauda ⾼達⼤地酒莊
桶陳 | 法國、美國橡木桶8個月
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。
將使用放血法,將酒液在罐中保存一個月,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,不受干擾。
裝瓶後,又開始了長達兩年的休整期。
品酒小記
濃烈的酒色搭配優雅的氣味。
新鮮的紅色水果、香料、石墨和礦物質。
優柔多汁,餘味悠長。
餐飲搭配
與菜餚和食物可進行豐富多樣的搭配,如烤肉或燉肉、豆類濃湯、某些烹製魚類的方法,以及冷肉、起司、義大利麵、肉餡捲餅(加利西亞風味餡餅)、拌有適當冷醬的沙拉。
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.
酒莊 | TerrasGauda ⾼達⼤地酒莊
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,月初和月中出現了兩次熱浪,農場溫度顯著升高,創下了過去 20 年來的最高溫。
這些狀況導致暴露區域的葡萄脫水,降低了收穫的最終重量。
由於我們的 Caiño 地塊的海拔高度偏遠,並且在收穫前幾日出現了有利的降雨,因此減弱了前者的影響。
採收下的葡萄表現出色且平衡度十足,使酒液具有強烈的個性和成熟水果的細膩香氣,被典型礦物特徵襯托著。
葡萄的成熟和紮實在口感與風味上完美綻放,這在白葡萄酒中是極為稀少的。
釀造手法/特色
Caíño 葡萄經歷了更長的冷浸漬過程,增加了果皮與酒液接觸的時間,以利其充分發揮香氣。
酒精發酵後,將其保存在酒糟中長達兩個月。
後在低溫下靜置至少六個月,直到它裝瓶後,將會靜置於瓶中令其發酵一段時間。
品酒小記
儘管知道 Caiño 葡萄是個能充分展現出風土的品種,但我們仍對其表現感到驚訝。
片岩土壤、鄰近大海和 O Rosal Valley的溫和氣候皆可以被感受到,透過泥土和破碎岩石的香氣,以及鹽分與碘在口感中的細微差別來展現它的個性。
當然,它也散發出飽滿的果香,帶有成熟的桃子和鳳梨的香氣,還有一絲哈密瓜的氣味、最後被微妙的奶油味包裹著。
La Mar在香氣方面獨特得令人驚訝,在味覺上也十分出色。
即使第一次接觸,也沒有絲毫躲藏。
從一開始它就多汁、甜美且性感,這些特質帶給舌頭一種討喜的包覆感。
油潤的口感填滿口腔,出色的酸度更包含了柔和與清新,更是賦予了它陳年。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伴侶,其強勁的酒體增添了與燉肉、烤肉、辛香料以及微辣熱菜的搭配機會。
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.
酒莊 | TerrasGauda ⾼達⼤地酒莊
適飲溫度 | 10~12℃
氣候 | 海洋氣候
釀造手法/特色
經由冷浸法浸漬後,使用原生酵母進行發酵,此酵母來自自家的葡萄園中。
最後將酒液靜置一段時間,待酒質穩定後裝瓶。
品酒小記
2021年份,其清爽及新鮮的風格脫穎而出,帶有十分成熟的熱帶水果香,以鳳梨為主調,伴隨著水梨和金黃蘋果等白色水果的氣味,發酵前使用冷浸法,加強了這些香氣的特質。
該年份有著極其出色的平衡度,非常親民,如天鵝絨般細緻,充滿著活力以及紮實度,酸度適中,奶油味突出,是款甜美且開胃的美酒,尾韻再次向我們展示它的熱帶水果風格,悠長而清新。
餐飲搭配
這款酒口感豐富,十分適合搭配海鮮,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 : Abadía de San Campio
Years : 2021
Variety : 100% Albariño
Denomination of origin : Rias Baixas - Galicia.
Color : Golden
Alcohol of Volume: 12% vol.
Capacity: 750 ml
Serve temperature: 10~12℃
Climate : Marine Climate
Winemaking/Features :
After a cold pre-fermentation maceration, the alcoholic fermentation is carried out with our native yeast, isolated from our own vineyard. After this, the wine rests for the necessary time, stabilizes and is finally bottled.
Testing Notes :
The aromas of this 2021 vintage stand out for their clear and fresh nuances of very ripe tropical fruits, with a predominance of pineapple, accompanied by delicate nuances of white fruits such as pear and Golden apple. These aromas are enhanced thanks to the cold pre-fermentation maceration.
This vintage stands out for its excellent taste balance, resulting in a friendly, very fresh and velvety wine, with a vibrant and powerful mouthfeel. Its fair acidity and appreciable creaminess offers us a sweet and very appetizing wine. The aftertaste shows us again the memories of tropical fruits, with a very persistent and fresh finish.
Food Pairing :
Wonderful combination with seafood: oysters, clams and crab.
Also enjoy it with Asian cuisine.
酒莊 | TerrasGauda ⾼達⼤地酒莊
適飲溫度 | 10~12℃
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.
酒莊 | TerrasGauda ⾼達⼤地酒莊
酸度 | 6.4 g/l
PH值 | 3.2
殘糖 | < 2 g/l
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 1 萬瓶,50歲老藤。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.
酒莊 | TerrasGauda ⾼達⼤地酒莊
酸度 | 6.4 g/l
PH值 | 3.2
殘糖 | < 2 g/l
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 1 萬瓶,50歲老藤。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.
一款美味的紅酒不顯得野蠻,在甜味與氧化取得很好的平衡。
酒莊 | Can Suriol 樹里歐生物動力有機莊園
酒石酸度 | 6.5g / l
PH值 | 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
釀酒手法
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。
品酒小記
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。
餐飲搭配
藍紋起司或是肉醬。
Name: Sweet Solera Dolc
Years : 2010
Variety : Merlot, Tempranillo, Monastrell andGrenache.
Denominationof Origen : DO Cava / DO Penedès
Color : Dark red
Aging : Since 2010 in solera in bocois deCastanyer.
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 macerationfor 12 days. Pressing and wild malolactic fermentation in Chestnutbarrels.
Tasting Notes :
Naturally sweet wine aged in Chestnut barrels. Verymarked and pleasant oxidation aroma. The mouthfeel is sweet butnonempalagosa
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。
酒莊 | Can Suriol 樹里歐生物動力有機莊園
酒石酸度 | 5.6g / l
PH值 | 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
桶陳 | 6個月栗木桶陳釀(500升)
釀酒手法
於9月先採收葡萄,自然發酵並浸泡10天,再進行壓榨並移至500升大型栗木桶進行蘋果乳酸發酵及陳釀。
品酒小記
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。
Name :Mataro
Years: 2016
Variety: Monastrell(also called mataró)
Denominationof Origen : DO Cava / DO Penedès
Color: Dark Ruby
Aging: 6 months inChestnut barrels (500 liters).
PH: 3.3
Tartaric acid: 5.6 g/l
ResidualSugar : 1.2 g/l
Sulfurdioxide content : 3mg/l
Alcohol byVolume : 12.87%
Capacity: 750ml
Servetemperature : 12~14℃
Soil: Franco-silty,shallow and well drained.
Winemaking/Features:
Spontaneous fermentationand maceration for 10 days. Pressing and wild malolactic fermentation in500 liter Chestnut barrels.
Tasting Notes:
Untamed youth with lots ofblack 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。
酒莊 | Can Suriol 樹里歐生物動力有機莊園
酒石酸度 | 5.8g/ l
PH值 | 3.25
殘糖 | 0.6克/升
整體二氧化硫含量 | 35mg / l
適飲溫度 | 14~16ºC
土壤及海拔 | 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
釀造手法
採收葡萄,自然發酵並浸泡8天,再壓榨後移至地下儲存桶中進行蘋果乳酸發酵
陳釀時間
10個月在地下儲存桶,12個月栗木桶陳釀
品酒小記
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。
酒標
煉金術和聖喬治的傳奇
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 inChestnut barrels.
PH : 3.25
Tartaric acid : 5.8 g/l
Residual Sugar : 0.6m/l
Sulfur dioxide content : 35 mg/l
Alcohol by Volume : 13.35%
Capacity : 750ml
Serve temperature : 14-16ºC
Soil : Frank, shallow with nodules of calciumcarbonate.
Winemaking/Features :
Spontaneous fermentation and maceration for 8days. Pressing and wild malolactic fermentation in underground cups.
Tasting Notes :
Classic, evolved wine with an intense and penetrating aromaaccompanied by a silky mouthfeel and a powerful finish. Ask for heartymeals.
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。
酒莊 | Can Suriol 樹里歐生物動力有機莊園
桶陳 | 栗木桶6個月
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
平均產量 | 每公頃4000公斤
限量 | 1434瓶
釀造手法
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。
品酒小記
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。
Name: Can Peritxo
Years : 2019
Variety : Parellada
Denomination of Origen : DOCava / 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 :
Usingnative yeast, grape juice and grape skins for up to 9 days, after alcoholfermentation is completed, pour it into a 1000-liter large chestnut tank forlactic acid fermentation.
Thename of orange wine comes from increasing the soaking time of grape skins andgrape juice. White wine uses a winemaking method similar to red wine, giving ita more orange color.
Tasting Notes :
Thefull and unrestrained dried fruit style and the elegant Mediterranean spices,carambola, lime, light orange peel bitterness, soft and attractive, with acontinuous end rhyme.
Thiswine is suitable for drinking now, it is recommended that it can be stored for5 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。
酒莊 | Can Suriol 樹里歐生物動力有機莊園
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
釀造手法
採收後立即在不鏽鋼桶中壓榨並放入混凝土罐中發酵,使用本土酵母進行酒精和乳酸發酵,直到殘糖剩下30g/L時,用低溫控制發酵並浸皮5天,轉移到陶甕、栗木桶陳釀數個月。
品酒小記
波羅蜜、鳳梨、榴槤及熱帶水果香氣,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。
Name: Amfora Can Ron
Years : 2019
Variety : Malvasia de Sitges
Denomination of Origen : DO Cava / DO Penedès
Color : Light yellow
Aging : 4 month in amphora
Alcohol by Volume : 12.2%
Capacity : 750ml
Serve temperature : 6~8℃
Location : Can Ron
Soil : Loamy Soil with deep calcareous rocks at 300 m ofaltitude.
Limited : 590 bottles per year
Winemaking/Features :
Wild fermentation andmacerated for 5 days with the skins. Several months of aging in chestnut vats,underground concrete tanks and amphorae* made with Suriol’s own clay. Bottledwithout adding sulfites. The flavor enhanced by the maceration and aging.
Its certified organic.
Tasting Notes :
It taste like Pineapple、Durian、Parami, thebody 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。
酒莊 | Can Suriol 樹里歐生物動力有機莊園
適飲溫度 | 6~8 °C
葡萄園名稱 | Els Bancals
桶陳 | 栗木桶5個月
品酒小記
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。
*未添加任何二氧化硫。
Name: Els Bancals white wine Suriol
Years : 2017
Variety : Xarel·lo (also called white raisin orCarthusian).
Denomination of Origen : DO Cava / DO Penedès
Color : Light yellow
Aging : 8 months in Chestnut barrels (500liters).
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 :
Immediately pressed and decanted into undergroundcups. Alcoholic and malolactic fermentation with indigenous yeasts andbacteria.
Tasting Notes :
Strength of the Xarel·lo and the bocoi de Castanyer that giveit a lot of personality and structure. Persistent and intense, ideal forhearty 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。
酒莊 | Can Suriol 樹里歐生物動力有機莊園
pH值 | 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
陳釀時間 | 5個月
釀造手法
先採收葡萄立即壓榨,放入地下釀酒槽,用本地酵母進行酒精及蘋果乳酸發酵
品酒小記
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。
Name :Donzella
Years: 2019
Variety : Xarel·Lo
Denominationof Origen : DO Cava / DO Penedès
Color: Light yellow with a little green
Aging: 5 months with the mothersof the wine (lies) in underground cups.
PH: 3.15
Tartaric acid : 4.5g/ l
ResidualSugar : 0.9g/ l
Sulfurdioxide content : 38mg/l
Alcohol by Volume : 12.45%
Capacity : 750ml
Servetemperature : 6-8ºC
Soil : Franco-silty, very deep and with calciumcarbonate.
Winemaking/Features:
Immediately pressed anddecanted into underground cups. Alcoholic and malolactic fermentation withindigenous yeasts and bacteria.
Tasting Notes :
Juvenile wine with a lot of aromaticintensity and tasty. In the mouth it is silky and fills all our taste budswithout smudging and with the right persistence.
酒莊 | Can Suriol 樹里歐生物動力有機莊園
適飲溫度 | 6~8 °C
年產 | 1.000瓶
葡萄園名稱 | Cal Ron(1Ha)
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。
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。
祖先發酵氣泡方法在坊間也有Petnat的說法(PetillantNature 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。
品酒小記
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。 樹里歐小藍花Ancestral 一次瓶中發酵白葡萄氣泡酒
品酒小記
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。
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 :
Ancestralancestor fermentation method in a bottle, bottle aging for 9 months, nofiltration, no added sulfur dioxide
Theancestral fermentation bubble method also has Petnat in the market (PetillantNature is the micro bubble from natural fermentation). The grape juice ispressed and fermented in an underground cement tank. When the alcohol contentis 10% and the residual sugar content is 30mg/L, let the yeast fall asleeptemporarily by freezing it at a low temperature, and then pour thehalf-fermented wine into a glass bottle to start The second fermentation in thebottle, no additional sugar, no additional yeast, and the use of grape sugar tocontinue fermentation.
Tasting Notes :
Young and sweet, sweet sparkling winewith unrestrained fruity flavor, brewed with the original aroma varietyMalvasia de Sitges. Residual sugar enhances the delicious taste and strength ofsparkling wine. It is very suitable for direct drinking, texture gathering anddessert 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。
酒莊 | Can Suriol 樹里歐生物動力有機莊園
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
釀酒手法
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。
品酒小記
特殊高雅的夏威夷火山豆、烘烤杏仁堅果、細緻的煙燻花香。
Name : El Bosc Cava
Years: 2015
Variety: Xarel·lo (also called whiteraisin or Carthusian).
Denominationof Origen : DOCava / DO Penedès
Color: Golden
Aging:
More than 15 months withthe mothers in the bottle.
4 months with the mothersof the wine in bocois de Castanyer.
PH: 3.25
Tartaric acid: 6.1 g/l
ResidualSugar : 0.2 g/l
Sulfurdioxide content : 49 mg/l
Alcohol byVolume : 11.8%
Capacity: 750ml
Servetemperature : 6-8ºC
Soil: Franco-silty, very deepwith calcium carbonate
Winemaking/Features:
Harvested on September 9,2015, pressed and spontaneously decanted in underground cups. Alcoholicand malolactic fermentation with indigenous yeasts and bacteria.
Tasting Notes:
Varietal monkey of great power andartisanal elaboration in Castanyer bocois that make it creamy andintense. 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。
酒莊 | Can Suriol 樹里歐生物動力有機莊園
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 deGrabuac.
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。
釀造方式
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。
陳釀時間
超過70個月與死酵母菌浸泡增加圓潤度。
品酒小記
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。
餐飲搭配
在特別的場合中能完美的搭配豐盛的餐點。
Name : Cava Brut Nature Gran Reserva Collita
Years : 2014
Variety : Macabeo,Xarel·lo and Parellada.
Denominationof Origen : DO Cava / DO Penedès
Color : Golden
Aging : 4 monthswith the mothers of the wine (lies) in underground cups.
PH: 3.15
Tartaric acid : 5.5 g/l
Residual Sugar : 0.2 g/l
Sulfurdioxide content : 46 mg/l
Alcohol by Volume : 11.7%
Capacity: 750%
Servetemperature : 8-10ºC
Soil : Clay-limestonewith deep calcium rocks.
Winemaking/Features:
Morning harvest byvarieties, pressing and spontaneous decantation in undergroundcups. Alcoholic and malolactic fermentation with indigenous yeasts andbacteria.
Tasting Notes :
Penetrating aroma with notes of oven,honey or nuts. The bubbles are very fine and the aftertaste is so longthat 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。
酒莊 | Can Suriol 樹里歐生物動力有機莊園
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
釀酒方式
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。
陳釀時間
超過30個月與死酵母菌浸泡增加圓潤度。
品酒小記
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。
餐飲搭配
理想的開胃酒,佐鮮魚料理、西班牙海鮮燉飯…等堪稱絕配。
Name : CavaBrut Rosat Reserva
Years: 2018
Variety: Monastrell and Grenache.
Denominationof Origen : DO Cava / DO Penedès
Color: Salmon pink
Aging: 4 months with the mothersof the wine (lies) in underground cups.
PH: 3.1
Tartaric acid: 5.8 g/l
ResidualSugar : 0.1 g/l
Sulfurdioxide content : 29 mg/l
Alcohol byVolume : 11.7%
Capacity: 750ml
Servetemperature : 6-8ºC
Soil: Franco-silty, shallow andwell drained.
Winemaking/Features:
Morning harvest byvarieties, pressing and spontaneous decantation in undergroundcups. Alcoholic and malolactic fermentation with indigenous yeasts andbacteria.
Tasting Notes:
Perfect combination of the profile of a youngcava (liveliness and fruit), the sweetness of a rosé maceration wine and agingnotes (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。
酒莊 | Can Suriol 樹里歐生物動力有機莊園
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
釀造手法
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。
品酒小記
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。
餐飲搭配
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 : 5.5g/l
Residual Sugar : 6.3g/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 18ºwith native yeasts from the same skin of the grapes for 20days. Malolactic fermentation with natural and spontaneousbacteria. Cold stabilization and pre-run filtration.
Tasting Notes :
pale yellow and fine bubbles that form a slow but steadyrosary. Intense aroma with notes of ripe fruit and toast. In themouth it is sweet, very unctuous and easy to drink, it will leave our mouthsilky.
Food Pairing :
cava in glasses, as an aperitif and with desserts that arenot 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。
酒莊 | EncomiendadeCervera 賽維拉火山酒莊
桶陳 | 法國橡木桶3個月
土壤 | 火山黏土
釀造手法/特色
該酒莊仍然使用混凝土罐進行發酵。
品酒小記
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。
餐飲搭配
適合搭配湯、沙拉、燉菜、曼切戈起司。
得獎紀錄
★★★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
Name : AnaNoa
Years : 2016
Variety : Syrah
Denomination of origin : Campode Calatrava, Almagro IGP
Color : Cherry redcolor.
Aging :French oak 3 months
Alcohol of Volume: 13.5%
Capacity: 750ml
Soil : Volcanic clay
Winemaking/features:
The winery still uses concrete tanksfor lactic acid fermentation.
Tasting notes :
The appearance is cherry red, withtoffee, fudge, spices, violet, coffee aroma
Food Pairing :
Ideal pairing with soups, salads,stews and Manchego cheese.
Awarsd :
Mundus Vini 20Th Grand InternationalWine Awards
ANAOA Syrah, Meninger 2017 SilverMedal
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。
酒莊 | EncomiendadeCervera 賽維拉火山酒莊
土壤 | 火山土、赭石、白堊、石質泥土
釀造手法/特色
傳統水泥槽乳酸發酵。
品酒小記
聞起來非常純淨,溫柔而芬芳。
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。
餐飲搭配
可搭配壽司、米飯、蔬菜、白肉魚類等。
Name : 4W4 Blancos
Years : 2019
Variety : Gewürztraminer, Verdejo, Sauvignon Blanc, Airén
Denomination of origin : Campo de Calatrava, Almagro IGP
Color : Steelyyellow color with golden reflections, clean and bright.
Alcohol of Volume: 12.5%
Capacity: 750ml
Soil : Volcanic soil, ochre, chalk, stony soil
Winemaking/features:
Lactic acid fermentation intraditional cement tank
Tasting notes :
Colour : Steelyyellow color with golden reflections, clean and bright.
Aroma : Very clean on the nose, it is above all tender andperfumed. Initially, it comes out stone fruit, citrus and many florals (orangeblossom). 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 strongand pleasant memory with tropical notes that appear more in the aftertaste thanin the nose.
Food Pairing :
Perfect with sushi, rice, vegetablesand all kinds of fish.
縱情追求歡愉,就是保持年輕的秘訣。-王爾德
酒莊 | EncomiendadeCervera 賽維拉火山酒莊
桶陳 | 法國橡木桶3個月
土壤 | 火山黏土
釀造手法/特色
該酒莊仍然使用混凝土罐進行發酵。
品酒小記
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。
餐飲搭配
適合西班牙傳統美食、燉菜、肉類、野味。
Name : Horten
Years : 2017
Variety : Tempranillo
Denomination of origin : Campo de Calatrava, Almagro IGP
Color : Deep andintense red.
Aging : In French oak for 3 months
Alcohol of Volume: 14%
Capacity: 750ml
Soil : Volcanic clay, black soil, gravel at an altitude of750-850 meters
Winemaking/features:
The winery still uses concrete tanksfor lactic acid fermentation.
Tasting notes :
Colour : Deep and intensered.
Aroma : Red and spicy fruits with toasted vanilla flavors fromthe barrel.
Palate : Round with great body and easy to drink, long andpleasant aftertaste.
Everything perfectly harmonized, in balance, like anexplosion of sensations and flavors.
Food Pairing :
In gastronomy it is ideal to eat withtraditional cuisine, meats, stews and game.
嚼著藍莓泡泡糖,我吹一個香香的泡泡。
酒莊 | EncomiendadeCervera 賽維拉火山酒莊
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
釀造手法/特色
該酒莊仍然使用混凝土罐進行發酵。
品酒小記
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。
餐飲搭配
西班牙傳統美食、肉類、燉菜及野味。
Name : Horten
Years : 2018
Variety : Tempranillo、Garnatxa
Denomination of origin : Campo de Calatrava, Almagro IGP
Color : Ruby red
Aging : French oak 3months
Alcohol of Volume: 14%
Capacity: 750ml
Soil : The volcanic crater at an altitude of 850 meters ismainly cultivated land of volcanic black soil, clay and gravel
Winemaking/features:
The winery still uses concrete tanksfor fermentation.
Tasting notes :
Strong fruit flavor with multi-layeredaroma.
Open, elegant and long-lasting with velvety taste, rich indelicate violets, fruit fudge and blueberries.
Food Pairing :
In gastronomy it is ideal to eat withtraditional cuisine, meats, stews and game.
毫不危險的想法根本毫不配稱為觀念。 ─ 王爾德
酒莊 | EncomiendadeCervera 賽維拉火山酒莊
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
釀造手法/特色
該酒莊仍然使用混凝土罐進行乳酸發酵。
品酒小記
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。
餐飲搭配
適合搭配湯、沙拉、燉菜、曼切戈起司等。
Name : 1758 SELECCIÓN Petit Verdot Gran Reserva Familiar
Years : 2010
Variety : Petit Verdot 100%
Denomination of origin : Campo de Calatrava, Almagro IGP
Color : Intensered-garnet color
Aging : In newFrench and American oak barrels for 15 months
Alcohol of Volume: 14.5%
Capacity: 750ml
Soil : Volcanicblack soil, clay and gravel
Winemaking/features:
The winery still uses concrete tanks for lactic acid fermentation.
Tasting notes :
Colour : The Petit Verdot grape, in the climate and soilconditions of Encomienda De Cervera, gives a closed and very intense red-garnetcolor. Alive and precious.
Aroma : Powerful nose with a mixture of aromas of ripe fruits andvegetable and scrub touch
es that give it complexity and elegance.
Palate : On the palate it is powerful and powerful. With body andflavor. Long with pronounced soft touch notes that give it length and power.
FoodPairing :
Idealpairing with soups, salads, stews and Manchego cheese.
人應該永遠保持一點荒謬。-王爾德
酒莊 | EncomiendadeCervera 賽維拉火山酒莊
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
釀造手法/特色
該酒莊仍然使用混凝土罐進行乳酸發酵。
品酒小記
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。
餐飲搭配
適合搭配湯、沙拉、燉菜及曼切戈起司。
Name : Dulcinea del Marr
Years : 2014
Variety : Syrah
Denomination of origin : Campo de Calatrava, Almagro IGP
Color : Red withviolet reflections.
Aging : French oak12 month
Alcohol of Volume: 13.5%
Capacity: 750ml
Soil : Volcanic clay, black soil, gravel at an altitude of750-850 meters
Winemaking/features:
The winery still uses concrete tanksfor lactic acid fermentation.
Tasting notes :
The aroma has the unique toastingspices and chocolate flavors of French barrels, and has the aroma of blacklicorice and ripe fruits.
Due to the influence of its terroir, it has a slight mineral flavor, strong andfragrant.
The palate is wide and well structured, with strong and round tannins.
Food Pairing :
Ideal pairing with soups, salads,stews and Manchego cheese.
超越自己的極限,駕馭自己的野性。
酒莊 | Mas Oller 歐耶酒莊
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。
Name : Syrah de la Muntanya
Years : 2015
Variety : Syrah
Denomination of origin : DOEmpordà
Color : Cherry red with a dark red border; cleanand intense.
Alcohol of Volume: 14%
Capacity: 750ml
Vineyard Location: La Muntanya.
Soil :Clay, sand and slate.
Winemaking/Feature:
These are selected grapes from the Mountain vineyard that is in themiddle of a forest in the Gavarres Mountains, on soils of clay and slate,influenced by the Tramontana.
Testing Notes:
Colour : Cherry red with a dark red border;clean and intense.
Aroma : Balsamic and fresh with a lot ofcharacter. Elegant notes of black and red fruit marmalades, with hints ofsweet, dark chocolate and graphite that lead to a spicy and slightly smokyfinish on the nose.
Palate :Meaty, strong and tasty withsweetened fruits and spices. Balanced with mature tannins and a long andelegant finish.
Food Pairing:
Redmeat, poultry and game; cured and mature cheese; pulses, casseroles and curedmeats. Serve in a Syrah glass and open 15 minutes before serving.
奔向自由,回到我們的純淨起點。
酒莊 | Mas Oller 歐耶酒莊
桶陳 | 法國橡木桶3個月
釀造手法
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。
品酒小記
辛香料、焦糖、香草奶油、梅子、無花果,專注於果味口感與詮釋。
酒品表現
★ Parker 92分
★ 日本全日空商務艙指定用酒
Aging | Frech oak 3 months
Vineyard Location | Mas Oller
Soil :Clay, sand and slate.
Winemaking/Feature:
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.
Testing Notes:
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
Food Pairing:
Red meat, cured meats, poultry and game; casseroles, pulses and cheese.
懷舊時刻,永遠的經典。
酒莊 | Mas Oller 歐耶酒莊
土壤 | 粘土、沙子和板岩
桶陳 | 法國橡木桶中長達12個月
釀造手法
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。
品酒小記
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。
餐飲搭配
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。
總評
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。
酒莊 | Mas Oller 歐耶酒莊
土壤 | 粘土、沙子和板岩
釀造手法
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。
品酒小記
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。
餐飲搭配
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。
總評
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。
Name : Mar
Years : 2019
Variety : Picapoll, Malvasía.
Denomination of origin : DO Empordà
Color : Pale yellow, intense.
Alcohol of Volume: 12%
Capacity: 750ml
Vineyard Location: El Pla andStation.
Soil : Clay,sand and slate.
Winemaking/Feature:
Made with hand-picked grapes from the Pla andStation vineyards, with low production per hectare. Cold fermentation to obtainthe maximum aromatic expression. 3 months ageing with "bâtonnage" ofthe fine lees.
Testing Notes:
Colour :Pale yellow, intense.
Aroma : Expressiveand clean, with fresh fruit, hints of tropical and citrus fruits on a floralback note.
Palate :Big in the mouth, tasty, balanced with a light mineral character.Complex with a refreshing, citrus finish.
Food Pairing:
Sea food, especially oysters and freshprawns; rice dishes such as risottos and Paella; pasta, cheese, and dessertsfeaturing white-fleshed fruit and crème anglaise.
咬著脆梅、吃著蜂蜜,樸實無華的甜美人生。
酒莊 | Mas Oller 歐耶酒莊
桶陳 | 栗木桶2年
土壤 | 粘土、沙子和板岩
釀造手法
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。
品酒小記
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。
Name : Mavasía de Sitges
Years :2016
Variety :Malvasiade Sitges
Denominationof origin : DOEmpordà
Color : Bright golden yellow.
Alcohol ofVolume: 15%
Capacity: 375ml
ServeTemperature: 6-8 ºC
VineyardLocation: Mas Oller
Soil : Clay, sand and slate.
Winemaking/Feature:
The grapes were harvested by hand inSeptember 2016. A second grapes collection occurred using a selection table atthe entrance of the winery.
Then, grapes were destemmed and softlypressed so as to obtain the flower must.
Fresh grape must fermentation wasarrested by the addition of alcohol to obtain the finest aromatic expression ofthe Malvasia.
Aged for 2 years in Chestnutbarrels before the bottling.
TestingNotes:
Colour : Bright golden yellow.
Aroma : Intense and elegant on the nose,highlighting the presence of white fruit, orange blossom background and citruspeel.
Palate :Sweetmouthfeel, unctuous in its path and with a good balance between acidity andalcohol, offering a long finish
Food Pairing:
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。
酒莊 | Mas Oller 歐耶酒莊
土壤 | 粘土、沙子和板岩
釀造手法
以低產量提高葡萄的質量,以短時間低溫泡皮來獲得香氣的多樣性。
在發酵及泡皮時使用”踩皮”技法,並在陳釀前使用葡萄上層重力溫和的將酒液擠出,讓口感不會帶有過多丹寧。
最後以不鏽鋼槽做穩定及陳釀。
品酒小記
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。
Name : Blau Nit
Years : 2019
Variety : Syrah、Garnatxa
Denomination of origin : DOEmpordà
Color : Eggplant, Intense
Alcoholof Volume: 13.5%
Capacity: 750ml
Vineyard Location: Mas Oller
Soil : Clay,sand and slate.
Winemaking/Feature:
The grapes are from Mas Oller vineyards, low production per hectare.Cold maceration prior to a short, temperature controlled fermentation instainless steel. After the fermentation, the tanks are drained using theeffects of gravity - we do not use the press. After 2 months, it is bottled.
This is a Carlos Esteva concept of wine.
Testing Notes:
Colour :Intense eggplant purple with a violet rim.
Aroma :Very intense, with red berries and black ink. The floral, spicyand aromatic, herby notes complete a very pleasing and appealing nose.
Palate :Ripe, red fruits, spicy and tasty with a fresh and persistingfinish.
FoodPairing:
Red meat, cured meats, poultry and game; semi-mature cheeses,pulses and casseroles.
糖果罐的兒時回憶。
酒莊 | Mas Oller 歐耶酒莊
土壤 | 粘土、沙子和板岩
釀造手法
手工採摘葡萄,降低葡萄破損提早發酵,在酒精發酵前以低溫浸泡葡萄6小時在不鏽鋼槽,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。
品酒小記
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。
Name : Aquarel.lo
Years : 2019
Variety : Grenache and Syrah
Denomination of origin : DO Empordà
Color : Ruby, pink
Alcohol of Volume: 14%
Capacity: 750ml
Vineyard Location: Mas Oller
Soil : Clay,sand and slate.
Winemaking/Feature:
Made from grapes from the Mas Oller vineyards. Made from the juices ofthe best hand-selected Grenache and Syrah grapes. Cold maceration for 6 hoursand traditional, cold fermentation.
Testing Notes:
Colour : Palecherry, clean and intense with a violet rim.
Aroma :Strong on the nose, with clear aromas of wild strawberries and redberries; slightly creamy.
Palate :Good fruity taste, strong and structured, complex, vibrant with along, refreshing finish.
Food Pairing:
Sea food, fish and rice dishes such asPaella 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。
酒莊 | Oxer 歐拾酒莊
殘糖 | 90 g/l
葡萄園名稱 | Kortezubi村莊
土壤 | 鈣質黏土
平均產量 | 年產1200瓶
酒標小典故
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 hiseyes 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)
釀造手法/特色
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。
品酒小記
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。
Name:Marko late harvest
Years : 2015
Variety : Izkiriota Txikia(Petit Manseng)
Denomination of Origen : DO BizkaikoTxakolina
Color : Golden with orange
Alcohol by Volume : 14%
Capacity : 500ml
Location : Kortezubi
Soil : Clay-calcareous soil
Average product : 500 /year
Winemaking/Features :
Manuallate harvest in boxes around November 20. Once the grape is pressed, itferments.
spontaneouslyin used French oak barrels. When equilibrium is reached
perfectbetween alcohol and residual sugar, fermentation stops. The wine ages 10
monthswith its lees.
Tasting Notes :
Marko Late Harvest express aromasof quince, orange peel, pear, honey and sweet spices (cinnamon, ginger).Full-bodied, well balanced wine with good acidity and a long and persistentfinish.
巴斯克古文明的探索,花香鳥語的西班牙世界。
酒莊 | Oxer 歐拾酒莊
PH值 | 3.2
葡萄園名稱 | Kortezubi村莊
土壤 | 石灰岩黏土
平均產量 | 年產9000瓶
酒款小典故
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。
釀造手法/特色
在不銹鋼槽中進行酒精發酵。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。
Name : Marko
Years: 2019
Variety: 60%Hondarribi Zuri Zerratia、40%Hondarribi Zuri
Denomination of Origen: DOBizkaiko Txakolina
Color:Lightyellow with a little cyan blue
Alcohol by Volume : 13%
Capacity:750ml
Location: Kortezubi
Soil : Calcareous clay
Average product : 23000/year
Winemaking/Features :
Spontaneousfermentation in stainless steel tanks with its own yeasts. The wine remains
4months in contact with its lees with periodic bâtonnages that provide greatercharacter.
Tasting Notes :
Fresh and fruity nose in greenapple, pear, grapefruit and orange blossom predominate. On the palate theunctuousness 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
酒莊 | Vins delTros 碎塊葡萄園酒莊
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
酒莊 | Vins delTros 碎塊葡萄園酒莊
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
釀造手法/特色
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。
品酒小記
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
酒莊 | Vins delTros 碎塊葡萄園酒莊
桶陳 | 740L大陶甕7個月
葡萄園名稱 | La Valleta
平均產量 | 年產3500瓶
釀造手法/特色
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 7 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。
品酒小記
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。
酒品表現
– 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。
酒莊 | Vins delTros 碎塊葡萄園酒莊
桶陳 | 陶甕5個月
平均產量 | 年產712瓶
釀造手法/特色
全世界最老的百歲白歌海納 Garnatxa Blanca100% 單一品種釀造。採用陶甕發酵,如同紅酒釀造法,經過泡皮許久,酒液色澤偏橘,謂之橘酒。
品酒小記
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。
酒莊 | Vins delTros 碎塊葡萄園酒莊
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
釀造手法/特色
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個月與酵母殘渣浸泡增加圓潤度,不壓榨直接放入雙耳陶甕發酵。
品酒小記
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。
酒品表現
★ 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。
酒莊 | Vins delTros 碎塊葡萄園酒莊
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
釀造手法/特色
天然有機栽種,手工採收(15公斤籃裝)。
天然酵母發酵,控溫於攝氏25-26度,無澄清、無過濾。將格納西於法國大橡木桶”Fudre, 4000L”中陳釀12個月,卡立濃於 225L 法國橡木桶中陳釀 12 個月。
品酒小記
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。
酒品表現
★ 2015年 Decanter 強力推薦在 Guia Repsol 評分中獲得 92 分
總論
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。
酒莊 | Vins delTros 碎塊葡萄園酒莊
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
釀造手法/特色
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。
品酒小記
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
酒莊 | Trabanco 塔邦客蘋果酒莊園
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
酒莊 | Trabanco 塔邦客蘋果酒莊園
適飲溫度 | 8℃
釀造手法/特色
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。
品酒小記
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
酒莊 | Trabanco 塔邦客蘋果酒莊園
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
酒莊 | MartinBerdugo 馬丁酒莊
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
釀造手法/特色
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。
品酒小記
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。
餐飲搭配
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
酒莊 | MartinBerdugo 馬丁酒莊
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
釀造手法/特色
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。
品酒小記
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。
餐飲搭配
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
酒莊 | MartinBerdugo 馬丁酒莊
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
釀造手法/特色
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。
品酒小記
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。
餐飲搭配
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。
得獎紀錄
★ 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
酒莊 | MartinBerdugo 馬丁酒莊
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
釀造手法/特色
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。
品酒小記
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。
餐飲搭配
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。
酒莊 | Can Ràfols dels Cau 肯拉芙酒莊
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
品種小常識
Sumoll是紅葡萄品種。是種質樸的品種,產自加泰羅尼亞(EU)的Penedès地區,具有抗旱性,且發育均勻。
葡萄串長且大。
多用於生產紅,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釀出的葡萄酒在年輕時略帶粗糙,隨著年齡的增長而改變。
產量低,要獲得高品質的葡萄酒,就需要高水平的葡生產技能。
根瘤蚜蟲病前後,它是在加泰羅尼亞各地廣泛種植的多種紅葡萄。
1986年加入歐盟,增添了當地品種的信譽,這些品種被認為不能生產優質、具有競爭力的葡萄酒。如今多被其他品種取代,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。
葡萄種植者開始欣賞並復育此品種,因為他們看到了可能性,可以創造自己的特色來製作出與眾不同的原創葡萄酒。
Sumoll Blanc是一種無關遺傳的白葡萄品種
釀造手法/特色
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。
品酒小記
柔和的香氣與淡淡的紅漿果味、水果和礦物質、石墨味,清爽卻有架構,略帶淡淡的石榴味。
餐飲搭配
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。
酒莊 | Can Ràfols dels Cau 肯拉芙酒莊
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
釀造手法/特色
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
品酒小記
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。
餐飲搭配
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。
酒莊 | Can Ràfols dels Cau 肯拉芙酒莊
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
釀造手法/特色
法國橡木桶中發酵並靜置5個月,瓶陳24個月
品酒小記
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。
餐飲搭配
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
酒莊 | Can Ràfols dels Cau 肯拉芙酒莊
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
釀造手法/特色
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,瓶中陳釀至少8年。
品酒小記
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,單寧經過陳年變得粉嫩滑順。
餐飲搭配
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。
酒莊 | Can Ràfols dels Cau 肯拉芙酒莊
酒標典故
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改變,看似多種神秘符號、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。
這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。
釀造手法/特色
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
品酒小記
具有深粉色、草莓、覆盆子、櫻桃的果香奔放。
餐飲搭配
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
釀造手法/特色
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。
雖然是波爾多式混釀,卻帶有強烈的地中海風格。
品酒小記
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式香料植物風土特色。
中厚度酒體,帶有明快的酸度和明顯而柔順的單寧強度,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混釀。
餐飲搭配
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。
酒莊 | Can Ràfols dels Cau 肯拉芙酒莊
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
釀造手法/特色
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。
品酒小記
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。
餐飲搭配
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。
酒莊 | Can Ràfols dels Cau 肯拉芙酒莊
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
釀造手法/特色
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。
品酒小記
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。
酒莊 | Dominio Romano 羅馬人酒莊
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
釀造手法/特色
使用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。
品酒小記
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。
餐飲搭配
適合搭配炭烤家禽類、蔬菜。
Name : Dominio RomanoCAMINO
Years : 2018
Variety : TintoFino
Denomination of origin : DO Ribera del Duero
Color : DeepFuchsia
Barrel aged : 400 liter French oak for 8 months
Alcohol of Volume: 14%
Capacity: 750ml
Serve Temperature: 15~16℃
Soil : Compositionof white sandstone, limestone and marl
Winemaking/features:
Look for 15-30 year old vines and use advanced coldsoaking technology to produce balanced tannins, colors and aromas.
The ancient Roman "cup-style Goblet" method wasused for farming, and the land was cultivated without irrigation orfertilization.
Tasting notes :
Red and dark fruit scents, elegant fruity and acidity, light wood barrel scentand clean finish.
Food Pairing :
It is suitable for charcoal grilledpoultry 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)
酒莊 | Dominio Romano 羅馬人酒莊
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
釀造手法/特色
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21天
冷泡皮之後再進橡木桶陳釀。
品酒小記
具太妃糖與紅色水果調性,尾韻甜美柔滑,單寧柔順。
餐飲搭配
炭烤紅肉佐季節蕈菇類。
Name : Dominio Romano
Years : 2015
Variety : TintoFino
Denomination of origin : DO Ribera del Duero
Color : Brightblack and transparent pomegranate
Aging : 400 litres of French oak barrels for 12 months, 20% wineaged in large ceramic urns for 9 months.
Alcohol of Volume: 13.5%
Capacity: 750ml
Serve Temperature: 16~18℃
Soil : Compositionof white sandstone, limestone and marl
Winemaking/features :
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 atotal of 23 days, and then aged in oak barrels.
Tastingnotes :
With toffee and red fruit tones, the aftertaste is sweetand smooth, and the tannins are soft.
Food Pairing :
Grilled red meat with seasonalmushrooms
千年孤寂也藏不住的鋒芒,絢爛永恆之城羅馬。
酒莊 | Dominio Romano 羅馬人酒莊
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
酒款故事
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?
釀造手法/特色
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。
冷浸泡皮7天,400公升大橡木桶中發酵13天,泡皮25天。
品酒小記
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。
餐飲搭配
適合搭配風乾肉類及野味。
Name : Ribera del Duero RDR (Black Label)
Years : 2017
Variety : Tinto Fino(150 years Vieilles Vignes )
Denomination of origin : DO Ribera del Duero
Color : Deepviolet
Barrel aged : 400L French and Hungarian oak barrels 13 months
Alcohol of Volume: 14%
Capacity: 750ml
Serve Temperature: 16~18℃
Soil : Compositionof limestone and marl
Average annual output : 1135 bottles
About the winery :
This is an ancient record inwhich the roman culture tied the knot with the land and the climate of thevalley del Duero contributing its ample knowledge of viticulture. Thus, theylaid the foundation for what today, thousands of years later, is a reality: theperfect conjunction of a climate, a soil, a variety anda wise hand that collects this essence inside abottle.
In 2005, theCusiné family, following a long tradition of passion and dedication ofelaborating wines in the Penedès as PARÉS BALTÀ (inPenedès) and in the Priorat known as GRATAVINUM, decidedto initiate a new project in the Ribera del Duero, applying the guidelines setby the first winegrowers of the region.
In order to achieve this we selectedvines that reflect best their philosophy: old Tinto Fino vines spread indifferent zones of the denomination, trained in bushes, non-irrigated anddirected by winegrowers with a distinctive passion for viticulture.
The work in the cellar has a clearpurpose: to transmit the character of the autochhonous grape Tino Fino,benefiting from the best terroir of the region and at the same time respectingthe 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, fermentedin 400-liter large oak barrels for 13 days, and soaked for 25 days.
Tastingnotes :
It smells of strong black fruit, balsamic vinegar, andcandied fruit. On the taste, this wine is very powerful, with balancedstructure, outstanding fruity flavor, and a clean and refreshing finish.
Food Pairing :
It issuitable for dried meat and game.
烏梅、蜜餞、香草,用木頭罐兒醃漬奶奶的回憶。
酒莊 | Valserrano 沙雷諾谷酒莊
桶陳 | 美國及法國橡木桶 2 年,瓶陳 1 年
釀造手法/特色
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。
品飲筆記
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。
酒莊 | Valserrano 沙雷諾谷酒莊
桶陳 | 美國、法國橡木桶18個月
釀造手法/特色
Rioja產區對木桶陳釀的時間是其他產區基本要求的兩倍。
品酒小記
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。
酒莊 | Valserrano 沙雷諾谷酒莊
桶陳 | 美國橡木桶(40%)、法國橡木桶(60%)陳釀3年、瓶中陳釀3年
釀造手法/特色
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。
品酒小記
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。
酒莊 | Valserrano 沙雷諾谷酒莊
桶陳 | 法國橡木新桶4~6個月
釀造手法/特色
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。
品酒小記
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
酒莊 | Valserrano 沙雷諾谷酒莊
桶陳 | 法國阿列省及孚日省木材做成的橡木新桶陳 18個月
殘糖 | 1.7克/升
適飲溫度 | 16~18℃
釀造手法/特色
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。
品酒小記
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.
酒莊 | Mas Doix 杜瓦士酒莊
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 | 1800瓶。
釀造手法/特色
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,50%於法國橡木桶發酵,並與酒渣一起陳釀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,葡萄產量略低,但品質好。
品酒小記
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
酒莊 | Mas Doix 杜瓦士酒莊
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
釀造手法/特色
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。
品酒小記
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。
酒品表現
★ 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。
酒莊 | Mas Doix 杜瓦士酒莊
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
限量 | 年產量2700瓶
釀造手法/特色
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。
品酒小記
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
酒莊 | Mas Doix 杜瓦士酒莊
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)
釀造手法/特色
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。
品酒小記
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」。
總論
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。
得獎紀錄
★ 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。
酒莊 | Mas Doix 杜瓦士酒莊
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)
釀造手法/特色
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。
品酒小記
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。
獲獎紀錄
★ 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。
酒莊 | Mas Doix 杜瓦士酒莊
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)
限量 | 總產量850瓶,每一瓶都有專屬自己的編號 (全台灣目前剩20瓶)
氣候
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。
釀造手法/特色
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。
品酒小記
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
獲獎紀錄
★ 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。
酒莊 | Pago CasaGran 老房子莊園
土壤 | 沙質土壤、白黏土
釀造手法/特色
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。
品酒小記
具有櫻桃、梅子、紫羅蘭花香,酒體年輕、口感清爽,果香豐沛。
得獎紀錄
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。
酒莊 | Pago CasaGran 老房子莊園
桶陳 | 法國橡木桶14個月
土壤 | 沙質土壤、白黏土
釀造手法/特色
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。
品酒小記
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。
得獎紀錄
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。
酒莊 | Pago CasaGran 老房子莊園
桶陳 | 法國橡木桶12個月
土壤 | 沙質土壤、白黏土
釀造手法/特色
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。
品酒小記
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。
獲獎紀錄
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。
酒莊 | Pago CasaGran 老房子莊園
土壤 | 沙質土壤、白黏土
釀造手法/特色
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。
品酒小記
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。
獲獎紀錄
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
酒莊 | Bodega Gutiérrez Colosía 古提拉雪莉酒莊
含糖量 | >212 g/l
釀造手法/特色
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。
品酒小記
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。
餐飲搭配
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
酒莊 | Bodega Gutiérrez Colosía 古提拉雪莉酒莊
桶陳 | 美國橡木桶>5年
殘糖 | < 5 g/l
釀造手法/特色
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。
品酒小記
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。
餐飲搭配
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
酒莊 | Bodega Gutiérrez Colosía 古提拉雪莉酒莊
桶陳 | 美國橡木桶>3年
適飲溫度 | 7-12℃
釀造手法/特色
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。
品酒小記
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。
餐飲搭配
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》
酒莊 | Bodega Gutiérrez Colosía 古提拉雪莉酒莊
桶陳 | 美國橡木桶>3年
殘糖 | < 1 g/l
適飲溫度 | 7-12℃
釀造手法/特色
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。
品酒小記
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。
餐飲搭配
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
酒莊 | Bodega Gutiérrez Colosía 古提拉雪莉酒莊
桶陳 | Oroloso 雪利老桶以 Solera 系統陳釀90年
釀造手法/特色
SHERRY BRANDY = WS + W + T
【WS = 蒸餾酒 Wine Spirit】
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。
【W = 木材 Wood】
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。
【T = Time 時間】
酒窖設置於Guadalete河流前,使用Solera系統陳年至少六年的時間。
1930年代,西班牙內戰後,家族地窖剩下一甕白蘭地原酒屹立不搖,沒有受到戰爭的破壞,古提拉家族於就用這一甕酒開始勾兌、使用雪莉產區特有的Solera系統陳年換桶。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,平均60年口感,歷經90餘年的 solera 換桶陳年,精萃出濃郁、傳承世代的的精粹口感。
品酒小記
入口有焦糖、煙燻感及檀木的香氣,入喉圓潤回甘。
飲用方式
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
酒莊 | Bodega Gutiérrez Colosía 古提拉雪莉酒莊
釀造手法/特色
SHERRY BRANDY = WS + W + T
【WS = 蒸餾酒 Wine Spirit】
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。
【W = 木材 Wood】
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。
【T = Time 時間】
酒窖設置於Guadalete河流前,使用Solera系統陳年至少六年的時間。
品酒小記
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。
飲用方式
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
酒莊 | Bodega Gutiérrez Colosía 古提拉雪莉酒莊
桶陳 | 美國橡木桶5年
殘糖 | <5 g/l
適飲溫度 | 13-14℃
釀造手法/特色
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。
品酒小記
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。
餐飲搭配
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
關於 Hisenda Miret
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。
釀造手法/特色
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。
品酒小記
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
餐飲搭配
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.