Grapes harvested by hand, at full r

Grapes harvested by hand, at full ripeness with sugar of 24.8B. It was crushed, destemmed and fermented in stainless steel tanks. Temperature controlled fermentation took place at 26C. Then it was left on the skins for 18 days and malolactic fermentation took place within the barrels. It was matured in 225l French oak barrels for 20 months. Minimum filtration. Certified and bottled at Boschkloof

結果 (中文) 1:

手工采摘葡萄，糖24.8b成熟。它被粉碎，去梗，并在不锈钢罐中发酵。温度控制发酵发生在26C。那么它的皮肤上留下为18天，苹果酸 - 乳酸发酵，内桶发生。它是成熟在225升法国橡木桶中20个月。最低过滤。认证，桶装boschkloof的

結果 (中文) 2:

手工采摘的葡萄，在完全成熟的24.8b糖。它被粉碎，去梗，在不锈钢桶中发酵。控制发酵温度发生在26度。然后它被放在皮18天，苹果酸-乳酸发酵发生在桶。这是成熟的225l法国橡木桶中陈酿20个月。最小过滤。在boschkloof认证和瓶装

結果 (中文) 3:

用手收获 24.8B 糖充分成熟的葡萄。它是被击碎的 destemmed 和不锈钢桶中发酵。发酵温度控制在 26 C.发生了然后就上皮留给 18 天和苹果酸-乳酸发酵桶内发生。它是 20 个月在 225 l 法国橡木桶中成熟。最小过滤。认证和瓶装在 Boschkloof