• 配料表: 葡萄汁、二氧化硫
  
• 储藏方法: 请置于阴凉干燥处
• 保质期: 3650
• 食品添加剂: 无
• 净含量: 1500ml
• 品牌: redmountain
• 系列: 干红
• 葡萄酒种类: 红葡萄酒
• 葡萄酒等级: 南非产区
• 口味: 干葡萄酒 （含糖量小于4克/升）
• 饮酒场合: 日常配餐
• 产地: 南非
• 搭配菜肴: 红肉/野味/陈乳酪
  
• 醒酒时间: 15分钟(含)-30分钟(含)
• 香味: 橡木味/矿物质
• 进口类型: 原瓶进口

葡萄品种 Grape varieties：

西拉Shiraz (100%)

葡萄栽培 VITICULTURE:

这个专用于栽培西拉葡萄酒的地方已经有10年历史，乃页岩育成土，富含养分，具良好的保水性。

The grapes for this wine came from ten year old Shiraz block planted in rich well drained Swartland/Glenrosa soil types.

酿造工序 WINEMAKING:

葡萄要在最佳收获期收割以保证葡萄的优质，醇厚的颜色及完好的结构。采摘下来后需去除果梗，然后陈放到发酵的法国橡木桶中。发酵前先冷泡两天，从而促进葡萄更好发酵，提取出更多颜色及香气，增进葡萄酒的香气、口感。

The grapes are harvested at optimum ripeness to ensure good fruit, a dark red colour and a good structure. The grapes are destemmed and crushed at the cellar and after directly pumped to stainless steel tanks. Cold maceration is applied for two days before fermentation to extract as much colour and flavor as possible.

葡萄需在23到26摄氏度下进行发酵， 最先葡萄汁从表皮慢慢溢出，发酵成霉。随着时间渐长，缓慢氧化，葡萄皮和未完全发酵的葡萄汁进一步融合发酵，香气四溢，磨砺出更醇厚的色泽。

After fermentation is started, the wine on the skins is left to ferment at temperatures between 23 – 26 degree Celsius. During fermentation the skins and the must is continually mixed for optimum flavor and colour extraction as well as even fermentation.

一次发酵后，让葡萄皮与酒充分接触然后再压榨成干葡萄酒，从而促进香气及色素的提取，增加气味的复杂性，稳定结构。继而放到法国橡木桶中进行第二次酿造，历时6个月，制得佳酿。

After fermentation, the wine is allowed extend skin contact before it is pressed to obtain the dry wine. This allows for added extraction, complexity and structure. It was matured for 6 months in second filled French Oak Barrels.

口感TASTING:

中浓度酒体，色泽较深沉，酒体饱满，芳香丰富浓郁，混合胡椒的辛辣和白花果的清香，果香馥郁，新鲜甜美。单宁柔顺，口感厚重。

A medium-bodied inky black Shiraz with complex spicy peppercorn and granadilla flavours. The palate is full flavoured and ample with lots of freshness. Supple tannins add to early drinkability.

化学成分ANALYSIS:

pH = 3.54
酸度Acidity = 6.1g/l
含糖量Residual Sugar = 5.9g/l
酒精度Alcohol = 14%