Wineries

酒莊於 1978 年由義大利裔美國企業家 Mariani 家族（John & Harry Mariani）與義大利權威釀酒學家 Ezio Rivella 共同創立於 Montalcino 地區。班菲城堡從創立之初便以「結合傳統風土與現代尖端科技」為使命，推動了著名的 Sangiovese 無性繁殖系研究，從數百種選育中挑選出最優質的克隆株，為 Brunello di Montalcino 以及整個托斯卡尼葡萄酒的品質邁向世界級巔峰奠定了堅實基礎。 酒莊佔地高達 2,830 公頃（其中葡萄園約 850 公頃），是全歐洲第一家獲得 ISO 14001（環境管理）、SA 8000（社會責任）與 ISO 9001（品質管理）三重頂級認證的酒莊。班菲城堡不僅生產高雅陳年的 Brunello di Montalcino 旗艦特釀，更以 "Centine" 等經典 Toscana IGT 系列，將托斯卡尼陽光豐沛的果香與豐富層次推廣至全球市場，是義大利葡萄酒結合傳奇商業價值與極致品質的代表性典範。

Cabernet Franc and Merlot blend, aged ~20 months in French oak.

Equal parts Cabernet Franc and Merlot, aged in concrete vats and French oak.

Traditional Bordeaux winemaking with Cabernet Sauvignon dominant, blended with Merlot and Petit Verdot, aged 18-20 months in French oak.

Rigorous selection, cold soak, fermented in stainless steel then aged ~18 months in French oak.

Cabernet Sauvignon dominant, aged ~20 months in French oak.

Traditional Bordeaux winemaking with Cabernet Sauvignon, Merlot and Cabernet Franc, aged 19-22 months in French oak.

Pétrus is a legend of Bordeaux's Right Bank. Its unique blue clay soils give Merlot unparalleled richness and complexity. Long managed by the Moueix family, current winemaker Olivier Berrouet continues the tradition.

Produces only vintage champagnes; no release in sub-par vintages. Traditional method.

In 1988, Lalou Bize-Leroy purchased Domaine Charles Noëllat, creating Domaine Leroy. She pushed biodynamic agriculture to its extreme, limiting yields to 15–20 hl/ha, far below legal limits. This ultra-low yield and her pursuit of purity in winemaking have created Pinot Noirs considered among the finest in the world.

DRC has existed as a standalone grand cru since the 1760s. The estate produces Romanée-Conti, La Tâche, Richebourg, Romanée-St-Vivant, Grands Échezeaux, Échezeaux, and Montrachet. Annual production is extremely limited, sought by collectors worldwide.

100% Merlot, aged 14-18 months in French oak.

100% Côte des Blancs Chardonnay, single-vintage Blanc de Blancs, extended lees aging.

Founded in 1824 by Alexander Reid on the Easter Elchies estate. Known for small, straight-necked pot stills that create a rich, full-bodied new make spirit. Matured in Spanish oak sherry casks, imparting the signature complexity of dried fruit, chocolate, and spice.

Extensive use of oak barrel fermentation for base wines, cork-sealed reserve wines.

Founded by Joseph Krug in 1843, the house is the only Champagne producer to ferment exclusively in small oak barrels. The Grande Cuvée blending philosophy has been passed down through generations, continued today by Cellar Master Julie Cavil.

High proportion of estate vineyards, terroir-focused, organic and biodynamic practices.

Yamazaki distillery uses pot stills of various shapes to create diverse new make spirits, matured in multiple cask types (Japanese Mizunara oak, bourbon, sherry). This diverse maturation strategy enables the blending of richly layered whiskies.

純淨的水質配合獨特的蒸餾器形狀與精心挑選的木桶，創造出全球威士忌饕客極為熟知的酒廠標誌風味。