Delicate nose of blackberry fruits and smoky oak character enhanced during its barrel fermentation.
优美的黑浆果和烟熏橡木气味。这些橡木气味都是源自橡木桶发酵的效果。
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。
The large roof spans at the Fermentation and Barrel Storage Rooms were achieved with flat metal trusses as opposed to sloped gables.
发酵和桶储藏室上方的大跨度屋顶是通过相对于倾斜山墙的平面金属桁架来实现的。
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