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
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 ~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 | 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.
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.
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.
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.
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.
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)
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.
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.
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.
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.
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.
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.”
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
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
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.
我用羅馬人的爐灶土,釀一款穿越時空的酒。
酒莊 | Pares Balta 巴塔生物動力酒莊
土壤 | 石灰岩、黏土
平均產量 | 年產2825瓶
關於 Amphora Roja
要知道西班牙伊比利半島的這個稱號其實來自於最原始的統治者伊比利人,在巴塔酒莊發現了伊比利文明時代的大烤箱遺跡,當然酒莊相當興奮,他們找到了原始祖先的文明遺址,而且竟然就在自己的葡萄園中。有一天他們興起了一個想法,「為何我們不能來做一個陶甕,就是用這些遺址的土壤製成,追朔回當時的釀酒方式與口感?」興致勃勃的2013年,開始了這個計畫。他們使用 Xarel.lo 在地原生品種,也是 CAVA 氣泡酒中最被人挑論的一個品種,放入這個古陶甕忠陳釀,不添加任何硫化物,就是希望還原最原始的祖先風情與自己探究原生葡萄風味的決心與好奇。
「2013那年我睡得很差」Marta 說到,因為這個新的計劃其實相當冒險與創新,先驅者承受的壓力總是比較大,2016、2017年份很乾、2018比較潮濕、2019是個非常好的年份,而今年2020又面臨了極度潮濕的狀態,各種黴菌被帶到葡萄園中,身為不能使用任何化學用品的酒莊,我們更要勇於面對與大自然對話。
為什麼要使用 Xarel.lo 這個品種呢?這個品種酸度高、結構明確但是口感圓潤平滑樸實,香氣上來說並不花枝招展,我們希望運用陶甕提供野生、大地、礦物、黏土等風格,再將葡萄本身擁有的熟西洋梨、草本、洋甘菊花香帶出,呈現一種空靈中找尋靈魂知己的口感。優雅、層次豐富,可以咬的口感,也有陳年至少10年的潛力。
釀造手法/特色
使用野生(原生)酵母做酒精發酵,陶甕中氣孔較大,發酵過程中空氣與雜質結合,將酒液中較大的分子吸收並沈澱,達到自然澄清的效果。使用在地紅土製作的陶甕釀造,土質與2000餘年前伊比利人釀陶甕酒時使用的一樣。
品酒小記
甜美的烤蘋果、楊桃、五香乖乖、淡淡汽油、煞車皮味,清爽的森林地、泥土和白蘑菇味。 口感清新活潑,在風味上略帶酵母養樂多口感,香氣與口感仍融為一體,但這是一種獨特的葡萄酒。零SO2硫化物添加,口感乾淨、可保存。
餐飲搭配
適合搭配米飯、燒烤、魚類。
Soil | Limestone, clay
Average produce | 2825 bottles
About Amphora Roja
A natural, 100% xarel·lo wine, organic and made in amphorae of local clay
Amphora Roja is spontaneously fermented in amphorae specially made from clay from our vineyards, the xarel·lo variety allows us to produce this natural, surprising single-varietal wine that differs from traditional xarel·lo wines.
Our winemakers, Marta and Maria Elena, sought the utmost authenticity by using clay from the Les Valls – Les Torres estate, where in 2012 we found archaeological remains of an Iberian settlement.
From the clay ovens of this site perhaps amphorae such as those that hold our Amphora Roja would have been made in the past.
We make the pied de cuve in the vineyard to obtain the indigenous yeasts from the grapes themselves. The grapes are harvested by hand and in small boxes to avoid oxidation of the grapes. Arrival at the winery followed by gentle pressing. Spontaneous alcoholic fermentation takes place in clay amphorae, the porosity of which causes hyper-oxidation which precipitates all oxidisable substances, leaving a clean, crystalline wine.Wine made from biodynamically grown grapes and with minimal intervention.
Natural wine. No added sulphites.
Natural wine suitable for vegans.
Testing Notes :
Colour : Pale yellow. Crystal clear and the most transparent Parés Baltà wine.
Aroma : The nose is round, elegant and with notes reminiscent of white fruit. There is also a subtle banana aroma.
Palate : Complex on the palate. Again, reminiscent of fruit and a hint of toasted almond.
Food Pairing :
It is suitable for rice, barbecue and fish.
I use the Roman stove soil to brew a wine that goes through time and space.