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。
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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。
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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。
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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。
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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。
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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。
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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。
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11. The vinification follows the traditional Bordeaux methods with the classic blending of Merlot, Carbernet Sauvignon and Cabernet Franc.
采用传统波尔多酿酒风格，葡萄品种当然是美乐、赤霞珠、品丽珠的经典配搭。
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12. Vinification: After 12-days of maceration, the must is decanted in stainless steel tanks, in which it takes place the malolactic fermentation.
发酵方式：经过12天的发酵后，导入不锈钢罐中进行苹果酸-乳酸发酵。
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13. VINIFICATION PROCESS : Traditional without bunch of grapes for 4 weeks under controlled temperatures. Storage in tank and oak barrel before bottling.
发酵过程：传统的发酵方法，去除葡萄梗后在温度控制下发酵4个星期。装瓶之前存放在橡木桶中。
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14. From 1945 onwards, this policy was reinforced by delimitation of the vineyard area, and by the strict enforcement of legislation regarding production and vinification.
从1945年起，加强并制定了政策并划定了葡萄园的面积，并经立法严格执行有关的生产和酿造。
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15. A careful vinification with careful attention paid to each step of vinification and blending of this wine in order to achieve a quality wine which has excellent ontinuity of style.
精心酿造的干红葡萄酒保持了一贯出色的口感与高品质，回味无穷。
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16. Vinification: the grapes, picked manually, are immediately pressed and their must, filtered and refrigerated, is fermented to get the basic wine for the following sparkling process.
发酵方式：经人工精选的葡萄，立刻压榨、过滤后保持冷冻，然后发酵生成气泡酒的基酒。
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17. VINIFICATION: The wine has been raised for 15% in one and two-year old oak barrels of and 85% in stainless steel and concrete tanks before bottling the summer following the harvest.
经过15%一年和两年的旧橡木桶中，85%在不锈钢罐和水泥酒槽中，经过夏天收获季节装瓶。
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18. Traditional vinification in temperature - controlled stainless steel vats. maceration with micro - oxygenation during 25 days. ageing 12 months in oak barrels, 30 % new / 70 % second fill.
19. Vinification: The grapes, picked manually, are immediately separated from stalks and fermented for about 5-7days; the wine obtained is stored in stainless steel tanks until the bottling process.
发酵方式：人工采摘葡萄，精选后经5-7天的发酵后在不锈钢罐中保存直到装瓶。
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20. Vinification: the grapes, picked manually, are immediately separated from stalks and fermented for about 3-5 days; the wine obtained is stored in stainless steel tanks until the bottling process.
发酵方式：人工采摘并分选，发酵大约3至5天后，在不锈钢罐中保存直到装瓶。
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21. Vinification: the grapes, picked manually, are immediately separated from stalks and fermented for about 8-10 days; the wine obtained is stored in stainless steel tanks until the bottling process.
发酵方式：人工采摘并精选的葡萄，经8 - 10天的发酵后在不锈钢罐中保存直到装瓶。
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22. Vinification First week of January crushing of the grapes without de-stalking. Maceration time: 35 days (of which 15 of cold maceration), with hand pressing. Fermentation to controlled temperature.
23. The Mediterranean climate, with mild winters and sufficient sunshine especially in spring and autumn, plus specific, regional soil conditions, favour the vinification of wines with character and body.
24. The Mediterranean climate, with mild winters and sufficient sunshine especially in spring and autumn, plus specific, regional soil conditions, favour the vinification of wines with character and body.
