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Château Lafite Rothschild 拉菲罗斯希尔酒园

官方站点:http://www.lafite.com

位置:

法国Paulliac地区

 

历史:

 

莎都拉菲酒园

 

大自然赋予了这片土地以奇迹,使这里的土壤适于种植葡萄,产出的葡萄酒具有无与伦比的高贵品质。在十六世纪受到路易十五的青睐, 并广为推广。

 

杜哈米雍酒园

 

该酒园的名称取自人名及村庄名子。1962年罗斯希尔家族得到这个庄园后,开始进行一系列重新种植、发展酒园的工作,并重视葡萄栽培学的研究。发酵过程在不锈钢桶中进行,在 橡木桶中陈酿。

 

目标:

葡萄在橡木桶中的发酵后,需在现场制作的新橡木桶中陈酿,以确保橡木的质量与葡萄酒的陈年,18或24个月后装瓶。罗斯希尔家族正不断地将古老的传统继承下去,酿制出更加令人难以忘怀的葡萄酒......

 

History:

 

Chateau Lafite-Rothschild

It is the land at Lafite which makes the property quite unique. Nature performed a miracle when it created the perfect combination of soil, subsoil, and exposure, a combination that makes the wines of Lafite incomparable. Already recognized as outstanding in the London markets of the XVI century, Lafite received recognition at the court of Louis XV, when Alexandre de Segur, well known as the Prince des Vignes introduced the wines to the King and to his favorite, la marquise de Pompadour. Lafite was listed as Premier des premiers in 1855 classification.

 

Chateau Duhart-Milon

The Rothschild family acquired Chateau Duhart-Milon from the Castejas of Pauillac in 1962. The property was named after the Sieur of Duhart, gun-runner to Louis XIV, who owned this land, and from the name of the little hamlet of Milon which stands on a knoll separating this vineyard from that of Chateau Lafite. Since the acquisition, much work has been done to reestablish the name and reputation of this cru classe: replanting and developing the vineyard, paying strict attention to the viticulture and to the vinification. The fermentation takes place in stainless steel vats, but the wines are aged in oak barriques, made by the cooper of Lafite, 33 to 40% of which are renewed each year.

 

Philosophy:

Even if the vinification is done with all the sophisticated instruments which modern oenology has created, it is still the Maire de Chais who is in charge. It is his palate which determines the length of the fermentation. This fermentation takes place in large vats in which the must remains for 18 to 25 days. The wines are aged entirely in new barrels which are made on the premises in order to control the quality of the wood and its aging. The wines are bottled at the chateau after 18 to 24 months in these barrels. During this time, the wine is racked 7 times and is fined with he whites of 6 eggs per barrel.

 



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