发酵桶

The aguamiel is transferred to a large fermentation tank. Water and yeast are added to the tank to start fermentation.

龙舌兰的浆液被转移至发酵桶内，然后加入酵母和水，开始发酵过程。

Cold maceration before fermentation; alcoholic fermentation with endogen yeasts; 27-days vatting with micro-oxygenization; Malo-lactic fermentation in vats; 12-months ageing in French oak barrels.

低温浸泡技术，用茎类酵母进行酒精发酵，在桶中放27天进行微观氧化和宏观的乳汁蒸馏和发酵。在法国橡木桶中陈酿12个月。