Can Ràfols dels Caus 擁有悠久的歷史，並可追溯到一千多年。
1979年Carlos Esteva 接管了其祖父的財產，修復其17世紀的莊園，並開始了當今的酒莊計畫。
他重新發現古老的葡萄品種並引入新品種，這代表著用一種新穎方式看待獨特的葡萄酒。
現今，他是享譽盛名的國際酒學會的一員。
我們的酒來自與眾不同的土地—加拉夫山，位於巴賽隆納南邊沿地中海海岸的山脈。由一系列山丘組成的嚴峻而美麗的風景，有些海拔更超過500公尺，陡峭的坡度高達50％，且帶有溝壑和水道，但水道通常是乾燥的，而地塊的堅硬基石就出現在這裡。
土壤是由已分解的白雲石石灰岩、古老的石頭及化石組成。毫無疑問地，這是肯拉芙酒莊葡萄酒中礦物特性及地中海香氣的來源。
早期統治西班牙的阿拉伯摩爾人可以說是孕育水力發電工程的始祖，他們利用高山與低地高低差距產生瞬間的動力，產生動能。肯拉芙酒莊依樣畫葫蘆，沿著海拔700公尺高的加拉夫山順坡往下建造酒莊，造就了一條龍式的生產線，運用大自然的力量，用最天然、最節電的方式完成葡萄酒的釀造。
2000年Carlos Esteva開始興建一新酒廠。歷經15年的建造後，他的夢想成真。酒窖的空間是直接從加拉夫山的白雲岩基石上雕刻出來的。內部有幾個層次使葡萄酒在製酒過程中僅靠重力即可移動，但從外部卻看不見。
90公頃葡萄園、2公頃橄欖園及1公頃杏仁園皆為有機生長。而一些地塊是使用生物動力農法所種植。Carlos專注於當地葡萄品種多樣性，例如白葡萄Xarel·Lo（沙雷洛）及Macabeo（馬卡貝奧），又稱Viura，和紅葡萄Sumoll（素墨），其中一些於1934年左右種植，另還有其他外國葡萄品種。這些外國葡萄有些從未種植於西班牙過，例如Chenin Blanc（白梢楠）和Incrocio Manzoni（曼佐尼）。
所有酒款皆使用原始酵母發酵而成
Can Ràfols dels Caus肯拉芙酒莊為位在PENEDÈS的加拉夫山分區的壯麗莊園，莊主Carlos Esteva種植其精挑細選的紅及白葡萄品種於此富含石灰岩的土壤，並醞釀高獨特性的葡萄酒。
In 1979 Carlos Esteva decided to go and live in his grandfather’s estate, Can Ràfols dels Caus.
His early attempts with viticulture occurred on the island of Menorca in the 1970’s, but it wasn’t until he took charge of the family estate that he decided to get involved in the production of wines of quality, body and soul, respecting the characteristics of the surrounding landscape and the architecture within a sustainable scope.
Carlos Esteva’s arrival in the Garraf was nothing short of a revolution: not only did he embark on the daunting task of restoring the noble but derelict masia (traditional Catalan farmhouse), but he regenerated the
farming of the vineyards, introducing new varieties and methods of cultivation, making a decisive bet on quality wines of unique character that would give an identity to his estate winery.
With various decades of experience in the wine world, Carlos Esteva continues to distinguish himself for his ample culture in this sector – he has been named head of the prestigious International Academy of Wine–
and for his capacity to diversify: not satisfied with having created some twenty references at Can Ràfols dels Caus –both wines and cavas–, he has steered other projects such as Mas Oller in the Empordà and Can Camps a small estate that has the distinction of producing wine from vineyards located in the midst of the Natural Park of the Massís del Garraf.
The wines at Can Ràfols del Caus come from a land that is unlike any other: the Massís del Garraf, a totally original and unique landscape. Geographically, it translates as a calcareous mass of limestone that is part of the Coastal Chain, limited by the plains of Penedès and the Mediterranean Sea. The austerely beautiful landscape consist of a series of hills –some of them rise above 500 meters (1640 ft.) with steep slopes of up to 50%– with gullies and watercourses, usually dry, where the solid bedrock of the massif emerges. This landscape limits the amount of usable soil available.
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 Calmaor 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.
In this arid and rocky soil the only surviving vegetation is a low scrub of bushes and aromatic plants such as thyme, rosemary and marjoram. This is undoubtedly the source of the mineral character and the notes of Mediterranean herbs present in the wines of Can Ràfols dels Caus that are born of vines that struggle to survive in a soil that compels the roots to penetrate the cracks in the rock in search of nutrients.
The area’s vegetation is completed by the evergreen oaks and regular oaks that grow in the ravines, the margalló (dwarf-palm) a protected species that is endemic to the Garraf, and a few riverside trees in the rare spots where some humidity is available.
Man has introduced olive trees, almonds and vines that climb the sides of the ravines transforming the terraced slopes into a scenary of singular beauty.
Can Ràfols dels Caus is located at a height of 300 meters above sea-level, between the valleys of two torrents, where the land has been terraced to be planted with vineyards. The original estate comprised some 450 hectares to which we can add another 250 hectares recently purchased to avoid the development of a stone quarry that would have represented a serious threat to the environmental equilibrium of this part of the Garraf, where old vines now thrive after being saved from being converted into cement dust by the strong will of Carlos Esteva. The vineyards consist mostly of small lots scattered across the property, occupying a total of about 90 hectares and constitute a genuine varietal melting-pot: no less than 28 varieties. The restless personality of Carlos Esteva and his passion for experimenting with a wide catalogue of varieties has led him to introduce into the Garraf a number of grapes that had never been grown in the vineyards of Spain, such as the whites Chenin Blanc and Incrocio Manzoni.
At the present time these varieties are present at Can Ràfols dels Caus, together with local varieties such as the whites Xarel·lo and Macabeu, or the red Sumoll, to which we should add a long list of foreign varieties: Chardonnay, Sauvignon Blanc, Roussane, Merlot, Cabernet Franc, Pinot Noir or Cabernet Sauvignon.
Good wines can only come from good grapes and balanced vines where production allows the grapes to ripen properly – there is a great belief that nature should be allowed to take its course, not using any chemical products, using only organic fertilizers and picking grapes by hand respecting spontaneous fermentations without adding extra yeasts. This is the philosophy at Can Ràfols dels Caus and the secret to making the best wines.
Can Ràfols dels Caus is one of the most singular and attractive vineyards in Europe. It is here that one can really comprehend how this property has managed to live in harmony with its surroundings for 2000 years.
25 years after starting his winemaking adventure, Carlos Esteva decided to take a big step and build a new winery within the old one. The plan was not so to increase the number of tanks, litres of wine or bottles but to be able to work in better conditions. With this project the qualitative potential of the vineyard has increased significantly because of the focus on being able to work better
with micro-vinification and being able to separate the grapes from different plots and carry on investigating.
The new winery is, above all, a show of respect towards the unique environment with architecture that unveils the historical side of the estate. With this objective and focusing on the details, the ultimate design is a winery that is completely invisible from the outside – incrusted into the rock of the Garraf, totally integrated in the landscape and with several different levels on the inside to enable the flow of the winemaking process with the simple effect of gravity.
舉世皆濁我獨清，眾人皆醉我獨醒。
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
Sumoll是黑葡萄品種。它是一種質樸的品種，產自加泰羅尼亞（EU）的Penedès地區，具有抗旱性，且發育均勻。葡萄又長又大。它用於生產紅，白，粉紅葡萄酒和CAVA氣泡酒，以下為別名：sumoi，chimoi，saumoll，somoi，sumoy，ximoll，somoll，ximoy，xemoll等。
該名稱與拉丁語動詞submolliare中的本地語術語sumollar有關，意味著成熟或枯萎。 Sumoll葡萄的幼酒略帶粗糙，隨著年齡的增長而消失。它的產量低，要獲得高品質的葡萄酒，就需要高水平的葡萄酒生產技能。根瘤蚜前後，Sumoll是在加泰羅尼亞各地廣泛種植的多種黑葡萄。1986年加入歐盟，加劇了當地品種的信譽，這些品種被認為不能生產優質和具有競爭力的葡萄酒。如今已被其他品種取代，如今其文化已不多見，僅種植了不到一百公頃，這種趨勢在最近幾年開始改變。葡萄種植者開始恢復並欣賞這種品種，因為他們看到了創造機會的機會，他們可以通過創造自己的特色來創造出與眾不同的原創葡萄酒。
Sumoll Blanc是一種與遺傳無關的白色品種
全程採用生物動力及天然農法釀製，於大型栗木槽中進行發酵陳年。
柔和香氣的品種與淡淡的紅漿果味、水果和礦物質味，石墨味，清爽卻有架構，略帶淡淡的石榴味。
酸度漂亮，可充當開胃酒，適合搭配雞肉、炒飯、台式料理。
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Made from hand-picked grapes grown on “Sumoll” 50 year-old vines, an indigenous variety in danger of extinction. Fermented and aged in large chestnut barrels with indigenous wild yeasts.
Colour: pomegranate.
Aroma: gentle varietal aromas with hints of fresh red-berry fruits and mineral notes.
Taste: light and cleansing with a very refreshing finish and touches of tart pomegranate.
A versatile food companion. Ideal for all manner of aperitifs thanks to its fresh acidity.
身在異鄉，我把最好的我送給你。
適飲溫度 | 12-16℃
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
平均產量 | 年產3200瓶
Carlos Esteva在1988年將其引進Garraf，在當地的石灰岩土壤環境中適應良好，27年的荖藤採有機種植。
老藤樹的葡萄採全程手工採收，於法國橡木桶中直接以固有酵母發酵並熟成5個月，後在瓶中繼續陳年4年
各種白色水果，礦物質感的陳皮香氣、蜂蜜、杏仁、奶油，果香豐沛、帶有海洋的鹹香與秋天的花香。
適合搭配魚類海鮮、炭烤蔬菜、肉類、米飯料理：義大利Risotto燉飯、西班牙Paella海鮮燉飯、義大利麵、半熟起司等。
Aging | French oak for 4-5 months
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Made from hand-picked grapes grown on 25-30 year-old vines. Fermented and aged in French oak for 4-5 months without the addition of selected yeasts and aged 24 months in the bottle prior to release.
Colour: bright gold.
Aroma: assorted white fruits and spring flowers with a touch of sea salt.
Taste: dense, creamy, richly fruited and mineral.
Seafood, all types of fish, chargrilled and oven roasted vegetables, rice dishes, such as risotto and paella, pasta, and semi-mature cheese.
知性成熟男子的禮物。
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
法國橡木桶中發酵並靜置5個月，瓶陳24個月
成熟的果核水果，帶有煙熏味和精緻多層次的香料味。豐富多變、礦物口感。
海鮮，各種魚類，炭烤和烤蔬菜，米飯料理（例如義大利調味飯和海鮮燉飯），義大利麵、起司以及帶有荷蘭醬和貝沙梅爾（béchamel）醬的菜餚。
Aging | French oak for 4-5 months
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Made from hand-picked grapes grown on 25-30 year-old vines. Fermented and aged in French oak for 4-5 months without the addition of selected yeasts and aged 24 months in the bottle prior to release.
Colour: Gold.
Aroma: Ripe pit fruits with a touch of smokiness and delicate spice.
Taste: Sumptuously rich, mineral and floral and structured
Seafood, all types of fish, chargrilled and oven roasted vegetables, rice dishes, such as risotto and paella, pasta, cheese and dishes featuring hollandaise and béchamel sauces.
我同相貌美的人交朋友，同名聲好的人相識，同頭腦靈的人做對頭。《道連·葛雷的畫像》-王爾德
桶陳 | 法國橡木桶發酵並陳年12個月，瓶陳8年
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
手工摘採1981年開始種植的老藤，不添加精選酵母，進行傳統發酵21天。
在法國橡木桶中進行乳酸發酵，並在法國橡木桶中陳釀12個月，瓶中沉釀至少8年。
成熟的紅色水果、雪松、雪茄菸、巧克力，及酒莊特有的明顯迷迭香與百里香香草香味，以及如菌菇乾果類的熟成香，優雅溫暖卻十分有力量，丹寧經過時間陳年變得粉嫩滑順
紅肉類、野味、熟成乳酪、砂鍋菜及醬汁。
Aging | French oak for 12 month
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Made from hand-picked grapes grown on old vines. Traditional fermentation for 21 days without the addition of selected yeasts. Malolactic fermentation in French oak barrels. Aged for 12 months on French oak and a minimum of 8 years in the bottle.
Colour : Deep terracotta red.
Aroma : Rich and complex of the aromatic herbs of the Massif.
Taste : Intense, warming, round and pure with undertones of ripe dark fruits. A wine to be savored; it has a long finish.
Red meat and game, mature cheeses, rich casseroles and sauces.
真誠且真實的過每一天，友誼萬歲。
紀念裝主與老友的友誼，由莊主Carlos Esteva設計的酒標，從酒莊創建時就未曾感變，看似多種神神秘符號、後現代主義的設計下，暗藏著莊主年少時的鐵漢柔情與友誼。途中有數位業務員抱怨酒標由於太過時，導致酒款不好銷售，不過莊主堅持不換就是不換，因為這是屬於他最有代表性的作品，也堪稱是西班牙最好喝的粉紅酒。
酒莊全程採用生物動力與天然農法製成，西班牙天然農法的先驅酒莊。18小時冷泡皮後歷經40天緩慢發酵過程
具有深粉色、草莓、覆盆子、櫻桃的果香奔放。
適合搭配海鮮、白身魚、西班牙海鮮飯/麵、白醬、軟起司、半熟成起司、義大利菜餚等。
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in microelements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Made from the best merlot grapes picked by hand. Long maceration for 18 hours and traditional fermentation of free-run juice for 40 days without the addition of selected yeasts.
The wine is medium pink-coloured with aromas of strawberry, raspberry, and cherry. This is followed by a dry, substantial wine with layers of flavor, excellent concentration, and a lengthy finish.
Seafood, fish, paellas, noodle paella, creamy sauces, soft cheese, semi-mature cheeses and fine Italian food.
桶陳 | 法國橡木桶12個月、瓶陳>72個月
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
手工採收，精選老樹葡萄藤上優質的葡萄，經12個月法國橡木桶桶陳以及長達6年的瓶陳始推出上市。雖然是波爾多調配，卻帶有強烈的地中海風格
黑醋栗、黑莓等成熟黑色水果、菸草香氣、可可和特殊的迷迭香、百里香香草風味，直接反映出葡萄園旁種植的各種香料植物風土特色
中厚度酒體，帶有明快的酸度和明顯而柔順的丹寧強度，在口中留下愉快優雅的餘韻，是一支充分反映西班牙地中海風土的波爾多調配
適合搭配炭烤肉類、野味、熟成乳酪、砂鍋菜和醬汁。同時也適合水果及巧克力為特色的甜點。
Aging | French oak for 12 months
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Made from hand-picked grapes grown on old vines. Traditional fermentation without the addition of selected yeasts. Malolactic fermentation in French oak barrels. Aged for 12 months on French oak and for a minimum of 4 years in the bottle.
Colour: Terracotta red.
Aroma: Dark berry fruits and the aromatic herbs of the Massif.
Taste: Subtle, serious, smooth and mineral. Balanced and elegant; it has a long finish.
Chargrilled and roast meat, game, mature cheeses, rich casseroles and sauces. Desserts featuring forest fruits and chocolate.
地中海的樸實海風。
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
以手採Xarel.lo釀製，不添加精選酵母，將部分Xarel.lo放入大型栗木桶發酵。
新鮮白色系水果，帶有淡淡的草本香氣與煙燻感。礦石口感與風土豐富呈現，老藤Xarel·lo是西班牙原生品種，也是CAVA氣泡酒中最有性格的一個品種，俐落的酸度骨架依舊帶有圓潤的口感，而Riesling則撐起高雅多層次的的蜂蜜口感。
建議搭配碳烤蔬菜、白身魚、義大利燉飯、奶油飯，同時也非常匹配東方的料理。
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermo-regulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Made from hand-picked Xarel·lo, grown on old vines and Riesling. Traditional fermentation without the addition of selected yeasts, with part of the Xarel·lo fermented in large chestnut barrels.
Colour: straw yellow.
Aroma: fresh white-fleshed fruit with hints of aromatic herbs and smokiness.
Taste: expresses the complexity and minerality of this unique terroir. The Xarel·lo provides the backbone and roundness of the wine, whereas the Riesling provides the elegance and depth.
Chargrilled vegetables, white fish, risottos, creamy rice dishes, goes fantastically well with oriental cooking.
在最閃耀的時刻，燈光喊停了世界，而你是唯一的耀眼。
桶陳 | 法國橡木桶12個月，瓶陳至少8年
土壤 | 海拔>500M、白雲石石灰岩、古老化石地塊
限量 | 2900瓶
採生物動力法釀造，紀念Carlos Esteva釀酒生涯30年特別釀造的酒款，限量2900瓶，不再版。
具有紅莓、黑莓、迷迭香、茴香、矮樹灌木叢等地中海及草本味、礦物感。
中度酒體，單寧頗具存在感，乾淨純粹又平衡，相較羅亞爾河，更帶點波爾多的骨架，是一支非常優異又特殊的Cabernet Franc酒款
Aging | French oak for 12 months
The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.
The area is caustic, with numerous chasms, caves, lairs and potholes. The marine fossils to be seen in certain plots such as La Calma or El Rocallís, are a reminder that 20 million years ago the whole region was part of the seabed.
The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.
The days with a high count of sun rays are hot, but the thermoregulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.
Few
Made from hand-picked grapes grown on old vines. Traditional fermentation without the addition of selected yeasts. Malolactic fermentation in French oak barrels. Aged for 12 months on French oak and for a minimum of 8 years in the bottle.
On the occasion of the 30th anniversary of Carlos Esteva’s project in the world of wine, We have elaborated and bottled this special 30th anniversary edition limited in 2900 bottles.
Colour: Pomegranate with a little brown
Aroma: Rich and complex of the aromatic herbs of Massif, also with aroma of strawberry, raspberry.
Taste: Excellent concentration, substantial with layers of flavor.
Red meat and game, mature cheeses, rich casseroles and sauces.
