基础级
Merlot
梅罗特干红葡萄酒
葡萄品种 Grapes 90%梅罗特 60%卡本纳-苏维翁, 40%卡蒙内
Merlot 90% Cabernet Sauvignon 6%, Carmenere 40%
产地 D. Origin 中央山谷(Central Valley)
收获时节Harvest 三月的最后两周(Last two weeks of March)
成熟期 Ageing 在由微机控制氧化的不锈钢桶中成熟9个月，有50%的酒液与美
国和法国的橡木接触(9 months in stainless steel
tanks with micro-oxygenation and 50% with
French and American staves.)
品味注释 Tasting Notes
暗红宝石色中透射紫罗兰色光晕。红果果香中伴随着里子与肉桂之气息，甜味香料、咖啡、巧克力和几缕烟熏香气环绕其中。平顺柔软、单宁给予丰富的构架，风味持久。推荐：适宜与意大利面食搭配。
Attractive dark red colour. Aromas and flavours of ripe plums, sweet spices café, hocolate and delicate smoky notes. Palate soft and smooth with ripe tannins giving good length and structure.
生长环境Viticulture
这款梅罗主要产自拉佩尔山谷中精选出的葡萄园。同时我们也在克里库和马勒山谷中选取一些葡萄，这些山谷中出产的葡萄拥有富有生命力的水果特性。这样可以从另一个方面来完善这款酒。所有的葡萄园都受到严格监控，以最大程度上确保果实质量。
The Merlot is predominantly sourced from selected vineyards in the Rapel Valley, we also sourced some fruit from 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7-10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7-14天，然后榨汁。之后酒液直接进入另一个不锈钢大桶进行自然的苹果乳酸发酵，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。
We did through careful vineyard selection, 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.
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