This wine is produced only from the best Merlot vines. The grapes are picked after the fruit has been tasted.
The wine is transferred into new barrels at the end of November after the traditional vinification process.
In the early stages of the maturing process the wine is "beaten" once a week to stir up the fine lees to develop more roundness and richness. We taste the barrels once
a month. The wine is racked, depending on how it develops, between once and three times a year. Once it has matured for 12 months, the wine is bottled in the December of the following year after earth filtration and fining, if necessary. The wine ages in the bottle for three years in our cellar prior to sale.

Tasting

Good, steady pomegranate colour. The nose is a combination of very ripe black fruits (bilberry and blackcurrant) with toasted and vanilla notes. A dense, concentrated mouth feel and a mature, well-rounded body supported by good tannins still with a masculine robustness just waiting to mature that reveal a hint of very fine potential for the years to come. The finish is powerful and persistent.
這款酒由精選出最佳的梅洛果實釀製而成。
果實皆在品嘗檢測過成熟度後方才全部手工摘取，然後去梗放在輸送帶上手工再次手工過濾揀選。
揀選出的果實置入不銹鋼槽連皮冷浸一週才開始發酵。
酒體色澤與結構是由反覆攪桶淋汁得來。
酒精發酵持續8-10天後再次連皮冷浸。
每日進行槽邊試飲了解發酵狀況以決定將酒液提取出的時間。
將自然流出的酒液與榨取出酒液分開處理才進行乳酸發酵。
酒在11月儲入全新橡木桶。
每週一次以木棒攪桶使沉澱物與酒有更多互動，給予酒體更堅實豐腴的質地與圓潤甜美的口感。
每月進行一次桶邊試飲掌握品質，每三個月一次將自然沉澱的固態物質自槽內取出。
隔年12月裝瓶，若有需要則會在裝瓶前過濾凝清酒液。裝瓶後窖藏3年才釋出到市場上。

Tasting 品釀筆記
深濃美豔如紅石榴寶石一般的顏色。
開瓶後香氣四溢令人陷入宛如舊時回憶裡午後廚房散發著甜熟完美的黑醋栗與藍莓果香，並暗暗融合一縷香草及烘烤吐司的芬芳。
口感紮實，豐熟凝集的酒體藉由優美的單寧建構出優雅骨架，嚐來略顯雄渾但仍是平順易入口，窖藏潛力特佳。尾韻亦香濃馥郁，縈繞不絕。