• 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
• 净含量: 750ml
  
• 品牌: redmountain
• 系列: 干红
• 年份: 12年(含)-18年(含)
• 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: 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% / 味而多Petit Verdot 10%/马尔贝克Malbec 10%

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 Paardeberg Region. The soil 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。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。在法国橡木桶中经过一次发酵，陈酿两年以后，酒就会香醇甜美。

The grapes are harvested at optimum ripeness to ensure good fruit, dark ruby red colour and good structure. The grapes are destemmed and crushed and after directly pumped into fermentation tanks. Cold maceration is applied for two days before fermentation to extract as much colour and flavor as possible. After fermentation is started, the wine on the skins is left to ferment at temperature 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.The wine been matured for 24 months in first fill French Oak barrels.

口感TASTING:

红葡萄酒中的高贵品种，呈深红色，散发黑莓、李子和葡萄干香气。浆果的味道浓烈而甜美，而摩卡和巧克力的醇香又使口感进一步升华。单宁的清香带来适中、温纯口感。

This unique blend of noble cultivars is deep in ruby colour with a lovely concentration of blackberry, plum and red currant fruits on the nose. The palate is rich in ripe berries with hints of mocha and chocolate. The tannins are firm yet accessible.

化学成分ANALYSIS:

pH: 3.71
酸度Acidity: 5.5g/l
含糖量Residual Sugar: 2.2g/l
酒精度Alcohol: 14.5%