Fresh complete wheat toast: it is on soft oak bark, just come out of the stove, scribble sweet - scented osmanthus honey last year so make it good feast.
新鲜全麦吐司：放在软橡木树皮上，刚刚出炉就端了上来，预先涂过了隔年的桂花蜂蜜做番司所以超级有嚼头。
Barrel fermentation contributes nuances of oak spice and honey, while malolactic fermentation creates a round mouthfeel with a supple, creamy texture.
桶发酵有助于橡木香料和蜂蜜的细微差别，而乳酸发酵创建了一个柔软的乳状质地口感圆。
A seductive wine, with pretty integrated oak and aromas of honey, cinnamon and chocolate.
完美的橡木香气与蜂蜜、肉桂和巧克力的芳香交织相融，令此酒十分悦人。
Brilliant pale straw. Aromas of lifted stone fruits and freshly crushed nectarine are surrounded by a subtle spicy oak. A honey character, from lees contact, gives the wine depth.
明快的稻黄色酒体。稀薄橡木的气息环绕着核果和新鲜碾碎过油桃的芳香。酒渣沉淀后获取的蜜汁，赋予了其丰富的酒体。
Olive oil, wheat germ oil, beeswax, honey, comfrey root, white oak bark, mullein leaf, black walnut leaf, marshmallow root, wormwood leaf, gravel root, scullcap leaf and lobelia leaf.
橄榄油、小麦胚芽油、蜂蜡、蜂蜜、紫草根、白栎树皮、毛蕊草、黑胡桃叶、蜀葵根、艾草叶、石渣根、黄岑叶和半边莲的叶片。
Olive oil, wheat germ oil, beeswax, honey, comfrey root, white oak bark, mullein leaf, black walnut leaf, marshmallow root, wormwood leaf, gravel root, scullcap leaf and lobelia leaf.
橄榄油、小麦胚芽油、蜂蜡、蜂蜜、紫草根、白栎树皮、毛蕊草、黑胡桃叶、蜀葵根、艾草叶、石渣根、黄岑叶和半边莲的叶片。
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