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VINIFICATION
釀造工藝
“3126”法則是西鴿酒莊獨創(chuàng)的釀酒法則，體現(xiàn)了酒莊致力于釀造跟國際名莊相媲美的高端葡萄酒的釀酒理念。
3個月發(fā)酵：每年的10月-12月，是西鴿酒莊最忙碌和最歡樂的時間，也就是傳統(tǒng)的榨季，在這段時間，豐收的葡萄經(jīng)過酒精發(fā)酵、蘋果酸乳酸發(fā)酵變成葡萄酒，這是釀造高品質(zhì)葡萄酒的第一步。西鴿酒莊的葡萄園都在周邊幾公里的范圍內(nèi)，根據(jù)每一天的加工能力定量采摘，當(dāng)天的葡萄必須當(dāng)天加工完畢，因為新鮮的葡萄可以給葡萄酒帶來更多的果香。為了釀造新鮮愉悅的白葡萄酒，和濃郁優(yōu)雅的紅葡萄酒，西鴿酒莊的酒精發(fā)酵溫度會控制比較低，酒精發(fā)酵周期也會比其它酒莊更長，再加上后面的蘋果酸乳酸發(fā)酵，時間需要3個月左右。
12個月陳釀：剛發(fā)酵完的葡萄酒，就像一塊美玉，需要在橡木桶中慢慢陳釀，最終雕琢成一件精美的藝術(shù)品。橡木桶陳釀的時間，主要由葡萄質(zhì)量的潛力、以及釀酒師對葡萄酒風(fēng)格的把控決定的。西鴿酒莊的葡萄園主要是22年以上的老葡萄園，適合釀造高品質(zhì)的陳釀型葡萄酒。但西鴿酒莊反對過度陳釀的葡萄酒，因為過重的橡木味會破壞葡萄酒的優(yōu)雅和平衡。根據(jù)每一年份氣候條件的不同，西鴿酒莊的高端葡萄酒陳釀時間一般在12個月左右。
6個月瓶儲：葡萄酒裝瓶之后，像一個剛誕生的嬰兒，開始了全新的生命旅程。葡萄酒是有生命的液體，她在瓶中緩慢的生長，酒體結(jié)構(gòu)變得更加穩(wěn)定，香氣也會變得更加復(fù)雜，最終會到達一個最佳飲用狀態(tài)，也就是大家說的試飲期。西鴿酒莊的葡萄酒，至少要在恒溫瓶儲酒窖中陳釀6個月以上，一些高品質(zhì)的葡萄酒會瓶儲3年以上，所有這些努力都是為了給消費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.
