Wine making:
manual in small crates, in the first ten days of October (with slight variations depending on weather conditions).

Fermentation and maceration:
in stainless steel vats at a controlled temperature not over the 30°C for a peiod of about 3-4 weeks. Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month.

for about 12 months in large Slavonian oak barrels, then into concrete vats for 6-9 months and then bottled before being released onto the market.

it’s made from the estate’s vineyard Pajorè, one of the historical and renowned Cru of the Langhe hills, not far from the town hall of Barbaresco. The south exposure and the geomorpholigical conditions are absolutely amazing and allow for a combination of both harmony and strength, releasing nuances of wild strawberries, officinal herbs and clove. A wine of great personality: balsamic and spicy.

✨The charm and the pleasure of Barbaresco✨

💁🏻‍♂️1974年成立的酒莊,雖然只有40多年歷史,但酒莊的出品已極具質素。酒莊的名稱其實就是所在地一坐小山⛰️所在的地名: Rizzi cru,位處Piedmont Treiso。


💁🏻‍♂️雖然酒莊年資雖淺,但其釀酒理念絕對舊派;釀酒的目標是葡萄酒永遠不會受到木材🪵和烘烤的過份影響,但木材卻能成為幫助葡萄酒發展和進化微氧的工具。因此酒莊所用的就是水泥罐 (Cement tanks) 或 50Hl 的大木桶,盡可能保完葡萄🍇風味的原貌。

💁🏻‍♂️ Pajore Cru 位於Barbaresco 南部的Tresio 村內,而大約位置在Tresio北部,接鄰Barbaresco 村。

💁🏻‍♀️Pajore Cru 更是其中一個Langhe hills ⛰️歷史最悠久而著名的 Cru 之一。向南的坡度,加上當地地形,令生產的葡萄結合了和諧與力量💪🏻,令人易於接受又極具個性的Cru。

新鮮的紅果香氣如士多啤梨🍓及覆盆子(Raspberry);草本🍃及丁香;再加上特別的香醋和香料香氣,令人沉醉於大自然的和諧中。再過一會更是出現了煙草葉 (Tobacco leaf) 🌿﹑牛肝菌及秋葉🍂泥土的氣息。