New micro-oxygenation techniques also allow us to integrate the sweet flavours of oak for greater complexity without allowing the wood to dominate the wine.
新微氧化技术允许我们将橡木的甜香味完好的融入到酒中，创造出更复杂的口感，而同时木质味道在酒中并不能占据最主要的味道。
New micro-oxygenation techniques also allow us to integrate the sweet flavours of oak for greater complexity without allowing the wood to dominate the wine.
新微氧化技术允许我们将橡木的甜香味完好的融入到酒中，创造出更复杂的口感，而同时木质味道在酒中并不能占据最主要的味道。
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