Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
Wiston Estate
South Downs Cuvée Brut NV
| 品名 | N/A |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 12.0% 按體積 |
| 产区 | 英格蘭 (United Kingdom) |
| 葡萄品种 | 34% Chardonnay, 33% Pinot Meunier, 33% Pinot Nero |
| 陈酿 | After blending, cold stabilisation and bottling (tirage), the wine underwent a slow secondary fermentation and was then kept on its side, under crown cap (sur lattes) at cool 9-11 degree temperatures for 3 ½ years, while it matured and took on flavour and structure through the process of autolysis. |
獎項
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93/100
《品醇客》(Decanter) 是一本葡萄酒與生活方式雜誌，每月在全球約90個國家出版。雜誌內容涵蓋行業新聞、經典指南以及針對葡萄酒與烈酒的專業建議。
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93/100
由罗伯特·帕克编撰的国际葡萄酒指南，罗伯特世界上最有经验和值得信赖的品酒师。
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89/100
Vinous 是由世界領先的葡萄酒鑑賞家之一安東尼·蓋洛尼 (Antonio Galloni) 創辦的線上指南。
詳細資訊
香水
味道
服務於：
06 - 08 °C
長壽：
5 - 10年
| 名称 | Wiston Estate South Downs Cuvée Brut NV |
|---|---|
| 类型 | 白葡萄酒 經典汽酒 brut |
| 葡萄酒名称 | N/A |
| 容量 | 0,75 l |
| 酒精度 | 12.0% 按體積 |
| 葡萄品种 | 34% Chardonnay, 33% Pinot Meunier, 33% Pinot Nero |
| 国家 | United Kingdom |
| 产地 | 英格蘭 |
| 供应商 | Wiston Estate |
| 产地 | West Sussex (UK) |
| 气候 | Moderate rainfall, cool winters and temperate summers couple with cool breezes from the south coast, allowing the grapes to ripen slowly but fully and retain the crucial acidity and freshness vital for the production of high-quality sparkling wine. |
| 土壤成分 | Wiston’s vineyard sits on an ancient chalk seam covered by a shallow layer (10-30cm) of topsoil, an ideal growing medium. |
| 收获 | Hand-harvested by a team of skilled pickers, over 2 weeks usually mid-late October. |
| 酿酒工艺 | Grape varieties are pressed separately in whole bunches using a traditional, gentle Coquard basket press (as used in the Champagne region) to preserve the delicate fruit flavours and aromas in the juice. The juice was fermented entirely in stainless steel tanks. Each component of the final assemblage wine went through malolactic fermentation. |
| 陈酿 | After blending, cold stabilisation and bottling (tirage), the wine underwent a slow secondary fermentation and was then kept on its side, under crown cap (sur lattes) at cool 9 1 degree temperatures for 3 ½ years, while it matured and took on flavour and structure through the process of autolysis. |