2018年產季，在埔鹽葡萄園一小區塊，威石東特別採收少量適合做成氣泡酒、清脆熟度的葡萄，釀製了第一次只用木杉葡萄的氣泡酒，依然忠於經典的香檳傳統釀造法Méthode Traditionnelle。
這款酒是另一個起點，象徵着探索木杉品種陳年深度的可能性。一種冒險精神，與寶島這島嶼自由共舞。
產地：
埔里山谷, 台灣
種類:
氣泡酒
葡萄品種：
100%木杉，埔鹽莊園。
釀造：
基酒以野生酵母於不鏽鋼桶低溫發酵培養一年。傳統釀造法，瓶中二次發酵，浸渣陳年28個月以上。手工轉瓶、除渣裝瓶。
1,730瓶限量製作。
品酒筆記：
細緻的氣泡與隱約香料的香氣掀醒感官，迎接而來輕盈層層的風味 – 柚子、柑橘、乾杏桃、杏仁和隱約帶着土地氣息的草本質地。
In 2018 a small block of the Puyen Estate was harvested at the desired tartness for sparkling winemaking, the winemakers listened and made the first small-batch sparkling wine of 100% Musann Blanc, remaining loyal to classic Méthode Traditionnelle. This marks the beginning of the exploration into the varietal's possibility through aged complexity. An adventurous spirit, dancing freely and at one with the island.
Country of Origin:
Puli Valley, Taiwan
Type:
Sparkling
Grape Varieties:
100% Musann Blanc, Puyen Estate
Vinification:
Base wine fermented and aged one-year in small stainless steel vessel. Methode traditionnelle, second fermentation in the bottle, aged on the lees for at least 28 months.
1,730 bottles handcrafted.
Tasting Notes:
Refined mousse and subtle spicy aromas open the senses to delicate layers of lychee, pomelo, tangerine, dried apricot, almond and earthy swirls of herbs and spices.
