美食记超性价比精品团购--意大利Musella Valpolicella Superiore Ripasso IGT 2009 (穆塞拉珍藏瓦尔波利切拉IGT )，自然动力法种植，大红虾三杯酒庄
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本单详情
1. Musella is the name of a unique estate located at just 4 miles far in the East direction of Verona, Romeo and Juliette city, in the North East of Italy. It is a sort of natural park of 400 hectares, private and protected by laws.
穆塞拉位于维罗纳往东4英里的地方，是罗密欧与朱丽叶的故乡，在意大利的东北方。这里有400公顷的天然公园，私人拥有，受法律保护。
2. Musella winery is a family business, Emilio with Graziella Pasqua di Bisceglie founded this winery and Relais in 1995 and the daughter Maddalena with the cousin Enrico Raber are taking care of the wine business, specially dedicated to the most typical wines of the region, Valpolicella, Ripasso and Amarone.
穆塞拉酒园是家族生意，Emilio和Graziella Pasqua di Bisceglie发现了这个酒园，Relais从1995年和女儿Maddalena及其堂兄Enrico Raber一起经营葡萄酒生意，尤其专注于这里最有特色的葡萄酒品种，如瓦尔波利切拉，瑞帕索，阿玛罗尼。
3. The family planted 30 hectares of vineyards in the property, more other 20 in a rented land attached to Musella.
我们有30公顷的葡萄园在自有的土地上，还有20公顷在穆塞拉附近租赁的土地上。
4. Since the 2009 musella converted the vineyards and the wine production in Biodynamic, it is a scientific, but natural approach to the viticulture and it is also a different vision for the future world, even if it is often referred to some very antique techniques.
自2009穆塞拉开始将生物动力技术运用于葡萄的种植及葡萄酒的生产方面。以科学的，自然的方式去栽种，这是一种全新的方式，尽管它也涉及到一些古老的技术。
5. Biodynamic takes a special care of the life in the soil to have a richer, a more aerated and softer ground where the vines grow, produce and get old. We give a lot of bacteria and verms with a preparation called 500, a cow manor left in horns with some herbs for 8 months, we spray some times per year to recreate a great life on and under our red clay.
This action helps the roots to better get to the rocks to take more minerality, giving good health to the vines and to the wines.
生物动力法以一种特殊方式去给养土壤中的生命，让藤蔓可以在更肥沃、透气、松软的土地上生长、结果、成熟。我们用“配方500”增加土壤中的菌及虫子。将牛粪和一些植物放在牛角里保存8个月做成“配方500”，我们每年喷洒几次，以便植物在红色粘土里成长的更好。
喷洒“配方500”可以使植物的根部从石头里吸取更多的矿物质，让藤蔓和酒更为健康。
6. There are No chemical products both in the vineyards, where, apart the bio preparation we just spray copper and sulfits and in the cellar. All wines are fully natural, according with the certification of Demeter, the only international certification for Bio.
我们既没有在葡萄园中使用任何化学产品也没在制作配方的过程中使用过，我们只是在酒窖里喷洒了铜和亚硫酸盐。所有的酒都是全天然的，我们已获得生物动力产品唯一国际性的证书Demeter.
7. Our wines have a very old tradition and are unique even in their production.
Amarone grapes, after a special selection, are dried for 3 months, so they loose the 60% of their original weight and they are very concentrate and rich in the flavor. After 3 or 4 years of resting we put on the market this intense, soft and quite powerful wine.
我们的葡萄酒使用非常传统、特殊的方式酿造。
阿玛罗尼的葡萄在特别的筛选之后，先风干3个月。3个月后，葡萄大约只有原先40%的重量，这让葡萄味道更为浓缩、丰富。再经过3-4年的窖藏，这些香气浓郁，口感柔顺，酒劲强劲的美酒即可销往市场。
8. Ripasso is the name of the ancient method of production, that means pass the grapes skins two times on the wine. This was done in the past to give more structure to the wine and today to give more Amarone taste to the Valpolicella. After the Valpolicella vilification, we wait for the Amarone''''''''''''''''s end of vinification in January to take its skins (cask?) and put them in the Valpolicella tank, where we will leave for aprox a week, macerating.
瑞帕索是一种古老的制作工艺，它是将两倍的葡萄皮放入酒中。过去这么做是为了使酒体结果更为复杂，现在则是让瓦尔波利切拉多一些阿玛罗尼的味道。在瓦尔波利切拉被压榨后，我们会等到1月份，那时阿玛罗尼也会被压榨，我们将去除的阿玛罗尼的皮放入瓦尔波利切拉的桶中浸泡，时间大约为一周左右。
- Winemaking technique
A 20% of Corvina’s grapes is dried for 4 weeks. Pressing and 12-15 days of fermentation-maceration on the skins, at 20 to 26 C° (72 to 84 F) in steel tanks 100 hl of capacity.
A 20% of total is just fresh grape directly vinificated.
The 60% is “ripassato” on not pressed skins of Amarone to earn color and structure.
Regular remontages (twice in a day). We drawn off the skins from the must. Malolactic fermentation. Transfer to oak barrels (2 or 3 years old) 225, 350 and 500 litres of various origins and composition, mostly from Allier forest. Assemblages in steel tanks 100 hl or 200 hl of capacity.
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