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生物動力法

無論是莊主還是釀酒師,我們在法國的學酒畢業后,接觸到的第一份工作均是生物動力法酒莊,或與之密切相關的酒商。這奠定了對葡萄酒的哲學認知、面向的客戶群體和推廣渠道。從2010年種下第一棵葡萄,我們就在不斷學習和實踐這樣的種植、釀造方法,體驗其在品鑒過程中的體現。


As winery owner and winemaker, both of our first jobs after we graduated were working at biodynamic wineries or relating sales company. These experience has laid the foundation for our philosophical understanding of wine, our target customers, and promotion channels. Since the first vine was planted in 2010, we have been learning and practicing such method of viticulture and oenology, and experiencing its outcome in wine tastings.

《風·土:生物動力法》

國內第一本原創的生物動力法書籍。為了記錄酒莊的一點一滴帶來的欣喜,也為了傳播更美好的種植、釀造方法和生活方式,我們在2020年的疫情期間整理了公眾號的文字。一個農場主之所以快樂,是因為他常感到與農場的植物、動物們心意相通,并從默契中得到滿足。酒莊的一切產出都不會成為“垃圾”,而是大循環中的一部分。

This is the first original biodynamic book in China. To record the joy brought by every bit of our winery, and to spread better viticulture, oenological methods, and lifestyles, we sorted out the text from our WeChat account articles to form this book during the Covid pandemic in 2020. The reason why a winery owner feels happy is she often feels connected with the plants, and animals in the winery, and obtains giant satisfaction from such tacit understandings. Everything produced by the winery does not become 'garbage', but part of a larger cycle.

可持續發展的產品

種植與釀造相輔相成

2010年種葡萄

不要犯錯誤,首先做到不使用化肥和除蟲、除草劑。

2015年起堆肥

找到了不含殺蟲劑的牛糞,開始生物動力法堆肥的實踐。

2016年起控水

尊重葡萄做為一棵樹的尊嚴,減少人工澆水到1次/年。

2021年純自然

葡萄田內完全不添加和噴灑任何人造產品,產量和質量出色。


Viticulture & Oenology go hand in hand

First vines were planted in 2010

First principle of making no mistake is to refuse chemical fertilizers, pesticides, and herbicides.

Composting began in 2015

We found pesticide-free cow manure and began the practice of biodynamic composting.

Water control began in 2016

Respecting vine as a tree and reducing manual watering to 1 time per year.

Pure biodynamics in 2021

No artificial products are added or sprayed in the vineyard, resulting in excellent grape yield and quality.


酒莊面貌

田間的雜草

自然長草,沒有滴灌,1次澆水。

Weeds in the vineyard — weeds are allowed to grow naturally, no dripping irrigation and fertilization, one time watering throughout the year.

車間的釀造

腳踩破皮,橡木桶內自然發酵。

Winemaking in the workshop — treading grapes by feet, natural fermentation in oak barrel.

酒窖的陳釀

自然澄清,在特定的日子合理操作。

Aging in the cellar — natural clarification, responsive operation in particular days.





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Tel:+86-951-2065133

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