Allan Scott家族酒莊的葡萄園大部分位於懷勞河谷中部多石、排水性良好的河岸平原上。葡萄園採用可持續的管理方式,再加上生長季節中悉心的照料,出產了一些世界上最優質的葡萄酒。

這款桃紅葡萄酒由來自馬爾堡兩個不同葡萄園的黑皮諾葡萄混釀而成。每個葡萄園都經過精心準備,以確保葡萄充滿風味,在混釀酒中能夠獨特地表現自己。您可以期待這款酒展現出馬爾堡葡萄酒所有您喜愛的芳香和風味。

Cecilia桃紅葡萄酒由100%的馬爾堡黑皮諾葡萄釀造而成。葡萄採摘後立即壓榨,並發酵至完全乾燥。從葡萄園到酒廠的轉變非常迅速,黑皮諾葡萄在壓榨機中經過短暫的浸漬過程,產生了鮭魚粉或玫瑰色的酒液。在第一次發酵之後,酒液進行自然的乳酸發酵。幾個月後,葡萄酒被精心調配,並與糖和酵母一起進行二次發酵,產生天然的氣泡和細膩的泡沫。

這款酒帶有微甜、清脆爽口的風味,展現出野生夏日水果的芳香,如成熟的草莓和覆盆子。集中的酸度帶來令人垂涎的果味餘韻。氣泡增強了口中的芳香,使這款酒成為夏季非常適合的飲品,當然在一年中的其他時間享用同樣美味。

The Allan Scott Family Winemakers' vineyards are primarily situated on the stony, well-draining river flats of the mid-Wairau Valley. The vineyards are sustainably managed, and with the meticulous care given during the growing season, they produce some of the world's finest wines.

This rosé wine is a blend of Pinot Noir grapes from two different Marlborough vineyards. Each vineyard is meticulously prepared to ensure flavorful grapes that will express themselves uniquely in the blended wine. You can expect this wine to exhibit all the beloved aromas and flavors that Marlborough wines are known for.

Cecilia Rosé is made from 100% Marlborough Pinot Noir grapes. The grapes are harvested, immediately pressed, and fermented until completely dry. The transition from vineyard to winery is very swift, and the Pinot Noir grapes undergo a brief maceration process in the press, resulting in a salmon-pink or rose-colored wine. After the initial fermentation, natural malolactic fermentation is encouraged. After a few months, the wines are carefully blended and undergo a secondary fermentation with sugar and yeast, creating natural effervescence and a delicate, fine mousse.

This wine features off-dry, crisp, and refreshing flavors, showcasing the aromas of wild summer fruits like ripe strawberries and raspberries. The focused acidity leads to a mouthwatering fruit finish. The bubbles enhance the aromas on the palate, making this wine a perfect choice for summer months, though it is equally delicious throughout the rest of the year.