This wine was crushed and chilled into a stainless steel fermenter and left to soak on the skins for 24 hours, which creates the light colour and soft, subtle tannin structure.

• 酿酒过程将葡萄在不锈钢发酵槽中碾碎并将葡萄汁冷却，连同葡萄皮一同浸润24个小时，以此呈现出玫瑰红的酒色以及精致柔和的丹宁结构。