发酵过程：小型发酵池发酵，冷浸渍，橡木桶陈酿12到16个月。
Vinification: cement small fermenting vats, cold maceration, ageing 12-16 months.
入料完毕后，所有的罐不是在当天就勾兑了小计量的酵母，就是尽可能地保持低温，以便进行适当延长的冷浸渍。
On completion of filling, tanks were either inoculated the same day with a small yeast dose, or kept as cool as possible for some extended cold soaking.
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