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1·Hand harvest and vinification traditionally, matured in wood for 12 months.

手工收割，传统的发酵和在成熟的木筒蕴酿12个月再配置。

2·It's decided by a key stage during the vinification of red wine: maceration.

其实，葡萄酒的颜色是由酿造过程中的一个关键阶段——浸皮决定的。

3·Vinification: cement small fermenting vats, cold maceration, ageing 12-16 months.

发酵过程：小型发酵池发酵，冷浸渍，橡木桶陈酿12到16个月。

4·Vinification: Classic vinification. Matured in vat with inert gas. Bottled in our cellars.

酿造：传统的酿造过程。在生产酒庄酿制并且罐装。

5·Traditional vinification calling for moderne oenological methods such as the total control of the temperatures.

传统葡萄酒酿造工艺结合现代栽种改良方法，譬如通过控制温度来提高葡萄酒质量。

6·Wine Making: the vinification is carried out through the traditional process used for the red wine elaboration.

酿造工艺：按照传统精细的酿造工艺酿成的红葡萄酒。

7·Strait control of vine and special method of vinification create the wine full of fruit aroma, soft and delicate.

严格的田间种植管理及独特的酿造技术创造了果香浓郁、味美柔和的葡萄酒杰作。

8·Traditional vinification in temperature-controlled stainless steel vats. Maceration with micro-oxygenation during 25 days.

在不锈钢槽中以传统的方式酿制，并在连皮冷浸的25天中打入细微氧气泡沫。

9·Vinification: the grapes ripen at different times: mid-September for the catarratto, the beginning of August for the chardonnay.

酿造工艺： 葡萄成熟于不同的时间：卡塔拉托成熟于9月中旬，莎当妮成熟于8月初。

10·After a careful choice of the grapes and an accurate vinification, the wine continues its evolution in barrique for 8 to 10 months.

在经过谨慎的葡萄筛选之后，采用古老的方法进行酿制，然后在橡木桶中陈酿8到10个月。