瓦尔帝维爱索-卡本纳-苏维翁干红葡萄酒现火爆招商中
瓦尔帝维爱索-卡本纳-苏维翁干红葡萄酒介绍：
葡萄品种卡本纳-苏维翁 (Cabernet Sauvignon )
产区：中央山谷(Central Valley)
收获时节：四月15日-27日(April 15th to 27th
成熟期：在由微机控制氧化的不锈钢桶中成熟9个月，有50%的酒液与法国的橡木接触 (9 months in stainless steel tanks with micro-oxygenation and 50% with French oak.)
品味注释 Tasting Notes
智利卡本纳-苏维翁的杰出代表。具有活泼诱人的颜色。丰富成熟的梅果香气中伴有微妙的甜香料、香草和咖啡的气息。酒体饱满，果味浓郁中口，以肉桂、豆蔻和咖啡之风味收结。推荐：适宜与红肉搭配。
Excellent example of Chilean Cabernet Sauvignon. Attractive dark red colour. Rich berryfruit aromas, blackberries, and sweet spices, café, chocolate and vanilla. Full bodied wine, very flavoursome, with a round soft structure.
生长环境Viticulture
卡本纳-苏维翁主要来自于拉佩尔山谷里的优良葡萄园。同时，我们还选择了一些来自克里库山谷和穆勒山谷的葡萄，因为这些山谷出产的葡萄有非常突出的水果香味和味道，这也为成酒添加了另一种特色。所有的葡萄园都受到严格监管，以程度地果实的质量。
The Cabernet Sauvignon is predominantly sourced ed vineyards in the Rapel Valley,We also sourced some fruit the Curico and Maule Valley’s because these valleys produce fruit with very lifted fruit profiles, which add another dimension to the final wine. All vineyards a strictly controlled to ensure maximum fruit quality.
酿造方式Winemaking
葡萄会被去梗，但不会被弄破，在与酵母菌接触前，葡萄会被低温浸泡48小时。发酵过程在不锈钢大桶中进行，持续7天。在发酵过程中，我们每天会搅拌大桶3次。在酒精发酵完成后，葡萄汁仍将浸化14天，然后榨汁。之后酒液直接进入另一个不锈钢大桶进行苹果乳酸发酵，并与橡木接触。微氧化在这个发酵过程结束后进行。
The bunches where destemmed, not crushed, and cold soaked for 48 hours before being inoculated with yeast. Fermentation was in stainless steel tanks and lasts between 7 to 10 days. During fermentation the fermenting juice is pumped over the skin cap three times a day. After alcoholic fermentation, there was post-fermentation maceration on skins between 7 to 14 days, before pressing. The wine went to another stainless steel tank, and underwent a natural malolactic fermentation with the oak staves present. Following malolactic fermentation micro-oxygenation was initiated.
酿造评价Winemaking Comments
我们精心挑选葡萄园中成熟度高的果实，加上高科技的微氧化，使得橡木略甜的香味和酒融为一个完美的整体，获得一种全新的复杂架构，而不会让橡木香味盖过酒香。全新的旋帽瓶盖,可以使酒保持在的年轻状态,避免与氧气接触。
We did through careful vineyard ion, and obtaining true fruit ripeness. This coupled with the new techniques of micro-oxygenation, have enabled the integration of the sweet oak flavours, giving an entire new level of complexity without wood dominating the wine. The screw cap keeps the wine in optimal conditions,avoiding the contact with oxygen.