endogenous
內源的
endogenetic
內源性的
Cold maceration before fermentation; alcoholic fermentation with endogen yeasts; 27-days vatting with micro-oxygenization; Malo-lactic fermentation in vats; 12-months ageing in French oak barrels.
釀造過程:低溫浸泡技術，用莖類酵母進行酒精發酵，在桶中放置27天進行微觀氧化和宏觀的乳汁蒸餾和發酵。在法國橡木桶中陳釀12個月。
endogenous
內源的
endogenetic
內源性的
Cold maceration before fermentation; alcoholic fermentation with endogen yeasts; 27-days vatting with micro-oxygenization; Malo-lactic fermentation in vats; 12-months ageing in French oak barrels.
釀造過程:低溫浸泡技術，用莖類酵母進行酒精發酵，在桶中放置27天進行微觀氧化和宏觀的乳汁蒸餾和發酵。在法國橡木桶中陳釀12個月。
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