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.
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 | 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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
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.
