{{product['name']}}

Wine making:
Vinification in rough concrete tanks. The harvested grapes are totally destemmed. Fermentation with native yeasts. Progressive increase of temperature to 28-30°C. 4-5 weeks’ vatting with minimalist extraction resulting in a passive infusion and stirring of the lees during the last 3 weeks.

Description:
Nose: nose of ripe fruit, spice and bitter cocoa. Notes of blackberry jelly and aromatic herbs emerge once the wine has had chance to breathe.
Taste: soft with velvety tannins on entry, the palate shows a lovely balance of concentration and complexity. The notes of liqueurs and rich juice give way to hints of soft spice and dark chocolate on the finish.

酒莊介紹:
Michel Chapoutier 酒莊創立於1808年，擁有羅訥河谷產區內240公頃的葡萄樹。
Michel Chapoutier令酒莊的釀酒質量快速進步，他的釀酒哲學甚至改變了當地的釀製方式和釀酒程序，最終使他釀製的葡萄酒可以和羅訥河谷產區最出色的釀酒師Marcel Guiga所釀製的葡萄酒互相匹敵。
從1989年開始就採用生物動力耕種和釀造方法 (Biodynamic & Organic)，目的是釀造最純粹，最接近天然風土條件的葡萄酒。葡萄栽培和釀製過程的每一個決定、每一個步驟都是為了增加葡萄酒的風土條件、品種特性和年份特性。該酒莊發酵時只採用野生酵母，並且在小橡木桶中釀製，酒莊最優質的紅葡萄酒和白葡萄酒在裝瓶前均不再進行澄清和過濾。

酒莊介紹:
Somm ACE 酒莊故事-【M Chapoutier】
https://youtu.be/MU0wuuJtw4U