The must (juice, skin and pips) starts to ferment at between 28° and 30° (82°-86°F) for grapes
from old vines and at slightly lower temperatures for younger plots.
Alcoholic fermentation generally takes about 2 weeks,
In November or December, with for Ducru-Beaucaillou between 50 and 80% in new wood, depending on the richness of the vintage.
飽滿的寶石紅色泛著紫色光韻，迷人的香氣中飽含了黑莓、花朵及焦糖的芬芳。酒體豐厚更有著驚人的集中度，這是一款醇厚、豐腴單甯圓熟的陳年型葡萄酒。此年份正是力量與優雅的完美結合，餘韻悠長、唯美、優雅。
||饱满的宝石红色泛着紫色光韵，迷人的香气中饱含了黑莓、花朵及焦糖的芬芳。酒体丰厚更有著惊人的集中度，这是一款醇厚、丰腴单甯圆熟的陈年型葡萄酒。此年份正是力量与优雅的完美结合，余韵悠长、唯美、优雅。
||A hint of vanilla, a touch of pepper and spice, black fruits there is a lot happening on the nose. The start of the palate has freshness, focus, precision the mid palate rich with brooding black fruit plump, ripe and sweet, supple and rounded. The richness gives way to freshness the finish vibrant long and streamlined.