• 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
• 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
• 葡萄种类: 赤霞珠/梅洛/马尔贝克
• 口味: 干葡萄酒 （含糖量小于4克/升）
• 饮酒场合: 商务宴请区
• 产地: 南非
• 搭配菜肴: 红肉/野味/陈乳酪
  
• 醒酒时间: 30分钟(含)-60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：

赤霞珠Cabernet Sauvignon 55% /梅洛Merlot 25.5% /马尔贝克Malbec 19.5%

葡萄栽培 VITICULTURE:

该品种葡萄主要栽培于珀尔伯格区（Paardeberg），这一带的土地属于页岩育成土，富含养分，具良好的保水性。

The grapes for this wine come from the PerdebergRegion.Soils are well drained and typified as Swartland/Glenrosa soil types.

酿造工序 WINEMAKING:

葡萄要在最佳收获期收割，确保葡萄的优质，醇厚的颜色及完好的结构。采摘后需去除果梗，压碎然后陈放到发酵的不锈钢桶中。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。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。

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

第一次发酵需时两年，随后放到法国橡木桶中进行第二次发酵，陈酿。

The wine was matured for 24 months in first and some second filled French oak Barrels.

口感TASTING:

此酒呈深红色，浓郁的浆果香甜味道配以浓重的酒气，相得益彰，甘醇香甜，给人以味觉和嗅觉上妙不可言的奢享体验。

This dark red wine presents itself with a sumptuous berry bouquet against a smoky back ground and a perfect harmony between the palate and the nose.

化学成分ANALYSIS:

pH: 3.65
酸度Acidity: 5.7g/l
含糖量Residual Sugar: 3.1g/l
酒精度Alcohol: 14.5%