;
瓶;Cold maceration before fermentation; alcoholic fermentation with endogen yeasts; 27-days vatting with micro-oxygenization; Malo-lactic fermentation in vats; 12-months ageing in French oak barrels.
低温浸泡技术，用
类酵母进行酒精发酵，在桶中放置27天进行微
氧化和宏
汁蒸馏和发酵。在法国橡木桶中陈酿12个月。
点；若发现问题，欢迎向我们指正。
