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色澤上如同發光的紅寶石般，美麗的紅色中帶著美麗的紫羅蘭色。櫻桃和覆盆莓交織成滿滿的紅色水果香，伴隨一絲輕柔的薰衣草花香尾隨著，最後由肉荳蔻、丁香、以及淡淡的黑胡椒的宜人辛香將所有香氣包圍起來。濃濃的黑色和紅色水果風味充滿口中，水果香氣、花香和辛香相互平衡交融著，尾韻帶著烘烤咖啡豆的香氣留在舌尖。一瓶有著良好結構的葡萄酒，令人愉悅的單寧環繞你的味蕾，讓你回味無窮。
餐酒搭配：適合搭配牛肉、鹿肉及羊肉料理。
明亮的紅寶石顏色中略帶紫色的光澤，口感強度適中，不會過於強烈。覆盆子、黑莓、櫻桃的紅色和黑色水果香，搭配丁香、甘草、苦甜巧克力的香氣。多汁的口感，新鮮的酸度與李子、黑莓、石榴、覆盆莓的果香平衡。細緻的單寧，清新的酸度，讓尾韻平衡又持久。
餐酒搭配：這款酒具有良好的酒體和結構，因此非常適合搭配短肋骨等明顯風味的肉類。
2018是個相對涼爽的一年，使的葡萄的成熟的非常均勻，並且保留了最自然的酸度。透過酒杯閃耀著深紅石榴色光芒，散發出溫暖藍莓、黑櫻桃的芬芳，包裹著淡淡的森林和雪松木香。入口後，深色漿果的迷人風味在嘴裡散開，夾雜著淡淡的香草味，優雅的單寧停留在舌尖上，餘韻悠長。帶來充滿活力、集中的味覺享受。
餐酒搭配：檸檬烤雞，帶有一點香料及酸味的食物讓漿果風味更上一層樓；炒香菇、松露等菇類料理，能讓酒豐富的大地風味更加明顯。
2018年的那帕山谷卡本內蘇維濃紅酒在濃郁和新鮮口感的表現上都非常出色。黑醋栗、黑莓、以及來自葡萄皮的新鮮風味，甜美的果香中注入了一些木質調的香氣，給了這瓶酒完美的定義。一入口，即可體驗到寬闊又光滑的口感，接著奢華的單寧讓整個結構感受提升到另一個層次。成熟、年輕、明亮的風味，CAYMUS標誌性的濃郁香，尾韻帶著法國橡木桶的香氣，讓人難以忘懷。
餐酒搭配：既可以搭配西式料理，如炭烤肋排、培根起士漢堡、伊比利火腿披薩；也可以與亞洲料理一起飲用，割包、牛肉麵、肉骨茶等。
閃耀著紅寶石般的色澤，適中的酒體，溫柔的單寧。散發成熟紅櫻桃、紫羅蘭的香氣，摻雜著一點亞洲香料、甜菸草、馬達加斯加香草豆的風味在結尾時飄散出。
餐酒搭配：除了煎或是烤的紅肉之外，也可以搭配油脂豐富的海鮮，例如鮪魚、鮭魚等。
2018年的酒莊特選卡本內蘇維濃紅酒選用加州氣候涼冷地區的不同品種葡萄混釀而成。飽和的深紅寶石色澤，適中的酒體，輕柔、成熟的單寧。成熟黑櫻桃、黑莓、黑醋栗的香氣接開序幕，菸草盒、黑胡椒、香草、烤過橡木的清香，混著一絲法式咖啡的濃郁接著傳入。成熟紅櫻桃、黑色莓果、李子的酸甜充滿口中，烘烤橡木摻雜咖啡的特殊風味湧上舌尖，餘韻綿長。
餐酒搭配：推薦搭配煎或是烤的紅肉，料多豐盛的義大利麵、風味強烈的起司。
新鮮的成熟黑莓和黑李子果醬的甜香交融出溫和又美麗的香氣，深深吸一口，還能聞到百里香和烘烤的清香。多汁圓潤的口感，充滿了黑色水果的香甜；隱約能嚐到一絲苦甜巧克力和薄荷的滋味，再搭配上乾稻草的香氣，譜出獨一無二的風味。香氣及口感既濃郁又和諧，帶出滑順的單寧和悠長的餘韻。
餐酒搭配：紅燒牛小排、蒜味雞翅、櫛瓜局烤番茄等都是很好的搭配。
Colli Aprutini Pecorino by Emidio Pepe rises from the organic and biodynamic vineyards of the Teramo municipality of Torano Nuovo, in the heart of the suggestive hills of Abruzzo. It is obtained entirely with Pecorino grapes, harvested by hand with careful selection of the bunches in the vineyard. Fermentation occurs spontaneously in cement-vitrified tanks, followed by aging in the bottle before being placed on the market.
It is characterized by a deep straw yellow color. The nose features notes of apricot in jam and lemon zest, enriched with intriguing hints of honey and chamomile. In the mouth it reveals a refined and creamy wine, medium-bodied, with a finish of beautiful freshness. The marriage between this white wine and caciucco or cod is perfect, it goes perfectly with first courses based on vegetables and pasta with lamb ragù.
A small oenological gem that exhibits variety and breadth, qualities that make this white wine a unique example of biodynamic viticulture. The terroir, at the foot of the Gran Sasso, is something special: the sharp temperature swings between day and night “stress” the grapes enough to make them release intense aromas and the proximity to the Adriatic Sea brings that mineral and savoury tone that makes the drink satisfying and memorable. Scents, salinity and freshness are the three main characteristics of Emidio Pepe’s Trebbiano d’Abruzzo, who wanted and was able to transfer biodynamic agriculture to his vineyards, combining the experience of a great producer with modern production techniques. Emidio Pepe’s Trebbiano d’Abruzzo is crushed with the feet, just like in the past, in wooden vats and left to ferment spontaneously in vitrified cement tanks, where it will age for a few months.
It has a bright straw yellow colour and is slightly veiled. The nose has very interesting notes of ripe white fruits, dried fruits, sunflowers and clay. It is dry, savoury and full in the mouth, with a pleasantly imprecise drinkability.
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