VINIFICATION

酿造工艺

“3126”法则是西鸽酒庄独创的酿酒法则,体现了酒庄致力于酿造跟国际名庄相媲美的高端葡萄酒的酿酒理念。

 

3个月发酵:每年的10月-12月,是西鸽酒庄最忙碌和最欢乐的时间,也就是传统的榨季,在这段时间,丰收的葡萄经过酒精发酵、苹果酸乳酸发酵变成葡萄酒,这是酿造高品质葡萄酒的第一步。西鸽酒庄的葡萄园都在周边几公里的范围内,根据每一天的加工能力定量采摘,当天的葡萄必须当天加工完毕,因为新鲜的葡萄可以给葡萄酒带来更多的果香。为了酿造新鲜愉悦的白葡萄酒,和浓郁优雅的红葡萄酒,西鸽酒庄的酒精发酵温度会控制比较低,酒精发酵周期也会比其它酒庄更长,再加上后面的苹果酸乳酸发酵,时间需要3个月左右。

 

12个月陈酿:刚发酵完的葡萄酒,就像一块美玉,需要在橡木桶中慢慢陈酿,最终雕琢成一件精美的艺术品。橡木桶陈酿的时间,主要由葡萄质量的潜力、以及酿酒师对葡萄酒风格的把控决定的。西鸽酒庄的葡萄园主要是22年以上的老葡萄园,适合酿造高品质的陈酿型葡萄酒。但西鸽酒庄反对过度陈酿的葡萄酒,因为过重的橡木味会破坏葡萄酒的优雅和平衡。根据每一年份气候条件的不同,西鸽酒庄的高端葡萄酒陈酿时间一般在12个月左右。

 

6个月瓶储:葡萄酒装瓶之后,像一个刚诞生的婴儿,开始了全新的生命旅程。葡萄酒是有生命的液体,她在瓶中缓慢的生长,酒体结构变得更加稳定,香气也会变得更加复杂,最终会到达一个最佳饮用状态,也就是大家说的试饮期。西鸽酒庄的葡萄酒,至少要在恒温瓶储酒窖中陈酿6个月以上,一些高品质的葡萄酒会瓶储3年以上,所有这些努力都是为了给消费者提供一瓶近乎完美的葡萄酒。

 

 

The “3126” winemaking rule, originated by Xige Estate, reflects the philosophy for commitment to make high-end wines comparable to those of international famous wineries.

 

Fermentation for 3 months: It is the busiest and most joyous season for Xige Estate from October to December each year (i.e. the traditional crushing season). The harvested grapes become wines subject to alcohol fermentation and malolactic fermentation during this time, which is the first step in making high-quality wines. The vineyards are all within a few kilometers around Xige Estate. The grapes must be picked quantitatively according to the daily processing capacity and processed on the same day, because fresh grapes can bring more fruit aroma to wines. In order to make fresh and pleasant white wines and rich and elegant red wines, Xige Estate will control the alcohol fermentation at a lower temperature and for a longer period than other wineries. It takes about 3 months considering the time for subsequent malolactic fermentation.

 

Aging for 12 months: The freshly fermented wine, like a piece of beautiful jade, must be aged gradually in oak barrels and finally became a fine work of art. The aging time in oak barrels is mainly determined by the potential of grape quality and the winemaker’s control of wine style. Grapes in the vineyards of Xige Estate are mainly cultivated for over 22 years, which are suitable for making high-quality aged wines. But Xige Estate opposes over-aged wines, because the excessive oak flavor will destroy the elegance and balance of wines. It generally takes about 12 months for Xige Estate to make high-quality aged wines on the basis of various climatic conditions of each vintage. 

 

Storage in bottle for 6 months: After bottled, the wine begins a new life journey just like a newborn baby. As a living liquid, it grows slowly in the bottle with more stable structure and more complicated aroma. Eventually, it will reach an optimal drinking state, which is called the tasting period. The wines of Xige Estate must be aged in the thermal storage cellar for at least 6 months. Some high-quality wines may be stored for more than 3 years. All these efforts are made to provide consumers with a bottle of nearly perfect wine. 

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