Grapes were specially selected and

Grapes were specially selected and harvested by hand and the vineyard yield was very low at 4-6 Tons / ha. To achieve a more intense concentration 30% of the juice was bled off before natural fermentation in open 500L barrels. During this process skins were punched down 4-6 times per day. After completion of alcoholic fermentation, further skin contact was allowed for an average of 22 days. Matured in 70% new 225l French oak barrels for 24 months

結果 (中文) 1:

葡萄精心挑选的手工收割，并在4-6吨/公顷葡萄园的产量是非常低的。实现了更加激烈的浓度为30％的果汁开放500L桶中自然发酵前放掉。在这个过程中皮肤被压每天4-6次。酒精发酵完成后，再与皮肤接触被允许为平均22天。在70％的新225升法国橡木桶中24个月到期

結果 (中文) 2:

葡萄特别选择和手工采摘，葡萄产量很低，在4-6吨/公顷。实现一个更加激烈的果汁浓度30%流出，在开放的500L桶自然发酵。在这一过程中表皮穿孔每天4-6倍。酒精发酵完成后，进一步的皮肤接触被允许的时间平均为22天。成熟的70%个新的225l法国橡木桶中陈酿24个月

結果 (中文) 3:

葡萄特别选择和手工收获和葡萄园产量是非常低的在 4-6 吨 / 公顷。为实现更加激烈的浓度 30%的果汁被流血关闭之前自然发酵在开放 500 L 桶。在此过程中每天 4-6 次挥拳下来皮肤。酒精发酵完成以后，皮肤接触进一步被允许为平均 22 天。24 个月在 70%新 225 l 法国橡木桶中成熟